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Artichoke and Spinach Strata

Photo: Christopher Testani; Styling: Alistair Turnbull

Hands-on time 15 mins
Total time 1 hr, 5 mins
Yield

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

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  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.