Artichoke and Spinach Strata

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Artichoke and Spinach StrataRecipe

Photo: Christopher Testani; Styling: Alistair Turnbull

Thaw the artichoke hearts according to microwave directions, or in the refrigerator for 2 hours. You can also place artichoke hearts in the baking dish and bake at 375° until thawed, then remove from the pan and continue the recipe. Try swapping artichokes and spinach for 1 (14-ounce) bag thawed frozen broccoli florets and Monterey Jack for cheddar cheese.

Serves 6 (serving size: about 1 1/3 cups)

Ingredients

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1 (10-ounce) package frozen spinach
3 green onions, chopped (white and light green parts only)
1 (9-ounce) package frozen artichoke hearts, thawed and drained
8 ounces whole-wheat sourdough bread, crusts removed and cubed (about 5 cups)
4 ounces reduced-fat Monterey Jack cheese, shredded (about 1 cup)
Cooking spray
1 ounce Parmesan cheese, grated (about 1/4 cup)
1 3/4 cups 1% low-fat milk
2 teaspoons Dijon mustard
1/2 teaspoon freshly ground black pepper
Dash of ground nutmeg
4 large eggs

Preparation

Hands-on: 15 Minutes
Total: 1 Hour, 5 Minutes

1. Preheat oven to 375°.

2. Cook spinach in microwave ­according to package directions; cool slightly. Place spinach in a clean kitchen towel. Squeeze dry.

3. Combine spinach and next 4 ingredients (through Monterey Jack cheese) in a large bowl; toss. Arrange bread mixture in a broiler-safe 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Sprinkle Parmesan cheese over top.

4. Combine milk, Dijon, pepper, nutmeg, and eggs in a bowl, stirring with a whisk. Pour egg mixture evenly over bread mixture. Bake at 375° for 38 minutes or until set. Turn broiler to high (do not remove pan from oven). Broil 4 minutes or until edges are lightly browned.

Created date

January 2015

Nutritional Information

Calories 292
Fat 11.3 g
Satfat 4.7 g
Monofat 1.8 g
Polyfat 0.8 g
Protein 19 g
Carbohydrate 28 g
Fiber 6 g
Cholesterol 145 mg
Iron 3 mg
Sodium 584 mg
Calcium 405 mg