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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 271
  • Calories from fat: 26%
  • Fat: 7.8g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 2.8g
  • Polyunsaturated fat: 1.1g
  • Protein: 15.3g
  • Carbohydrate: 35.3g
  • Fiber: 3.4g
  • Cholesterol: 131mg
  • Iron: 3.2mg
  • Sodium: 631mg
  • Calcium: 304mg


  • 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


  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.
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