SparkPeople Advertisers Keep the Site Free

2.4 of 5 (10)
Create a Recipe Makeover

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
Report Inappropriate Recipe

Spinach and Tomato Strata



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

    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

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






TAGS:  |

Great Stories from around the Web


Rate This Recipe



Member Ratings For This Recipe


  • Good
    1 of 1 people found this review helpful
    Kinda messy and not my favorite way to have spinach...would have to modify it to meet my tastes - 2/5/08

    Was this review helpful?   yes  No

  • Bad
    1 of 1 people found this review helpful
    I made this and it was awful. Very soggy, even though I drained the tomatoes. I think there was too much milk. I brought it to a church brunch and no one ate it, I had to throw it out. I was hoping for better. - 8/12/07

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    Didn'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

    Was this review helpful?   yes  No


  • 0 of 1 people found this review helpful
    I didn't make this recipe, but have found when making strata, use about 1 cup less milk and add one more egg. This seems to help reduce sogginess - 2/5/08

    Was this review helpful?   yes  No
  • sooo tasty! yummy! - 2/5/08

    Was this review helpful?   yes  No
  • very,very tasty! yummy! my whole family likes it! - 2/5/08

    Was this review helpful?   yes  No

  • Bad
    0 of 1 people found this review helpful
    The cholesterol in this dish is 1/2 of my entire daily allowance. Must be the Jarlsberg that needs to be replaced to make it healthy. Otherwise, it sounds like good ole Stewed Tomatoes w Spinach, which does have a soggy texture to it. - 2/5/08

    Was this review helpful?   yes  No

  • Good
    0 of 1 people found this review helpful
    a little too fattening for my house --- also, too much dairy - 2/5/08

    Was this review helpful?   yes  No
  • Gross- - 2/5/08

    Was this review helpful?   yes  No
  • Very soggy! - 2/5/08

    Was this review helpful?   yes  No
  • Mildly flavored. Jarlsberg cheese topped it off nicely - 3/10/07

    Was this review helpful?   yes  No