Nutritional Info
- Amount Per Serving
- Calories: 270.0
- Total Fat: 7.0 g
- Cholesterol: 134.2 mg
- Sodium: 721.2 mg
- Total Carbs: 36.7 g
- Dietary Fiber: 3.9 g
- Protein: 15.3 g
View full nutritional breakdown of Spinach and Tomato Strata calories by ingredient
Spinach and Tomato Strata
This is a SparkPeople.com Recipe (what's this)
Introduction
Use a dense, chewy bread for the best results in this recipe. Use a dense, chewy bread for the best results in this recipe.Ingredients
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1 teaspoon olive oil3 garlic cloves, minced1 (10-ounce) package fresh spinach2 (14.5-ounce) cans diced tomatoes, drained and dividedCooking spray16 (1-ounce) slices sturdy white bread, cut in half2 1/2 cups 1% low-fat milk1/4 teaspoon salt1/4 teaspoon black pepper5 large eggs3/4 cup (3 ounces) shredded reduced-fat Jarlsberg cheese
Directions
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.
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.
Preheat oven to 375°.
Uncover strata. Bake at 375° for 50 minutes or until set.
Yield: 9 servings
For more crowd-pleasing casseroles that satisfy morning, noon, or night, visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
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.
Preheat oven to 375°.
Uncover strata. Bake at 375° for 50 minutes or until set.
Yield: 9 servings
For more crowd-pleasing casseroles that satisfy morning, noon, or night, visit Cooking Light.
Recipe Copyright © Cooking Light Magazine
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0 of 1 people found this review helpfulDidn't make, but did a similar recipe cooking onion and garlic in pan, adding mix of 2 eggs and 1/2 cup milk,with pepper and 1/4 cup mexican flavor (any style ok) reduced fat cheese. Mixed in 1 cup spinach leaves and 1 cup up tomatoe. cooked on stove with lid x 10 min and it was great. Served 2. - 2/5/08
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