Spinach and Tomato Strata

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

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.