Fresh tomatoes and spinach pair well with nutty Asiago and tangy feta cheese in this make-ahead dish that's great for lunch, brunch or dinner. Substitute Parmesan, Romano, or sharp provolone cheese for the Asiago, if you prefer. Presliced mushrooms and packaged spinach provide a head start. A single serving of this strata contains about a third of your daily calcium needs
2 (8-ounce) loaves French bread baguette, cut into 1-inch-thick slices
1 cup chopped onion
4 garlic cloves, minced
1 (8-ounce) package presliced mushrooms
1 tablespoon all-purpose flour
2 (7-ounce) bags baby spinach
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 cups thinly sliced plum tomato (about 1 pound)
1 (4-ounce) package crumbled feta cheese
3/4 cup (3 ounces) grated Asiago cheese, divided
3 cups fat-free milk
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
5 large eggs, lightly beaten
4 large egg whites, lightly beaten
How to Make It
Preheat oven to 350°.
Place bread slices in a single layer on a baking sheet. Bake at 350° for 12 minutes or until lightly browned.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach; cook 3 minutes or until spinach wilts. Add remaining spinach; cook 3 minutes or until spinach wilts. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread spinach mixture over bread. Top with tomato slices; sprinkle evenly with feta and half of Asiago cheese. Arrange remaining bread slices over cheese. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk. Pour over bread; sprinkle with remaining Asiago cheese. Cover and chill 8 hours or overnight.
Preheat oven to 350°.
Uncover strata; bake at 350° for 40 minutes or until lightly browned and set. Serve warm.
Great flavor. Not crazy about the soggy texture, though. I baked for an extra 15 minutes and it was still pretty soggy...might cut out an egg or some of the milk to firm it up a bit...worth playing around with.
I liked the crusty bread on top with melted cheese better than the bread underneath which is just soggy so next time I would eliminate the bottom bread and keep the top which is opposite one of the other reviewers. The only thing I did differently was I used mixed Italian spices rather than just oregano. Looks pretty; would be nice for brunch guests. I'm inspired to try more stratas.
I made this today for Mother's Day brunch. It was good, but didn't blow me away. I substituted zucchini for the mushrooms. It had a good flavor, but was lacking some substance. Cooked for a bit longer than an hour, but uncovered the whole time. The bread on top came out toasted, which was a good thing as it added to some of the "substance" that it seemed to be lacking. Not bad overall though.
This was excellent. I did make a few changes. Using a disposable tin, I was able to make only one layer of bread from the baguette, but there really wasn't room for a second. The bread was at the bottom and everything else was layered on top and it turned out fine. I thought the liquid would overflow, so I used 1/3 less (2 instead of 3 cups) and it was just right. It firmed up nicely, getting puffy and browned, but did have to bake for over an hour. Would definitely make this again for a group.
This was wonderful!!! Everyone at the party loved it. I only let it set for 3 hours before baking and it was perfect. I followed the recipe exactly and it was so good. I think it had plenty of seasoning. I served with pork chops and asparagus and will definitely make again.
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