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Spinach and Tomato Strata

Randy Mayor; Mary Catherine Muir
Yield 9 servings
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

Nutrition Information

  • calories 271
  • caloriesfromfat 26 %
  • fat 7.8 g
  • satfat 2.7 g
  • monofat 2.8 g
  • polyfat 1.1 g
  • protein 15.3 g
  • carbohydrate 35.3 g
  • fiber 3.4 g
  • cholesterol 131 mg
  • iron 3.2 mg
  • sodium 631 mg
  • calcium 304 mg

How to Make It

  1. 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.

  2. 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.

  3. Preheat oven to 375°.

  4. Uncover strata. Bake at 375° for 50 minutes or until set.