Spinach and Tomato Strata

Randy Mayor; Mary Catherine Muir
Use a dense, chewy bread for the best results in this recipe.

Yield:

9 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

May 2002