Spinach and Tomato Strata |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
Use a dense, chewy bread for the best results in this recipe. Ingredients:
1 teaspoon olive oil |
3 garlic cloves, minced |
1 (10-ounce) package fresh spinach |
2 (14.5-ounce) cans diced tomatoes, drained and divided |
cooking spray |
16 (1-ounce) slices sturdy white bread, cut in half |
2 1/2 cups 1% low-fat milk |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
5 large eggs |
3/4 cup (3 ounces) shredded reduced-fat jarlsberg cheese |
Directions:
1. Heat oil in a Dutch oven over medium heat. Add garlic and spinach; cook 3 minutes or until spinach wilts and liquid almost evaporates. Cool.
2. Spread 1 can of tomatoes over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of the bread slices over tomatoes; top with 1 can of tomatoes, spinach mixture, and remaining bread slices. Combine milk, salt, pepper, and eggs in a large bowl; stirring with a whisk. Pour over bread slices; sprinkle with cheese. Cover and refrigerate 8 hours.
3. Preheat oven to 375°.
4. Uncover strata. Bake at 375° for 50 minutes or until set.
|
|