Tomato and Parmesan Strata

Serve with steamed sliced carrots and a mixed green salad.


2 servings (serving size: about 2 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 186
Caloriesfromfat 29 %
Fat 5.9 g
Satfat 2 g
Monofat 1.6 g
Polyfat 0.5 g
Protein 16.9 g
Carbohydrate 18 g
Fiber 5.3 g
Cholesterol 112 mg
Iron 2.3 mg
Sodium 684 mg
Calcium 183 mg


2 (1-ounce) slices whole wheat bread, cut into 1-inch cubes
Cooking spray
1/2 cup chopped onion
2 cups baby spinach leaves
1 garlic clove, minced
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
3 large egg whites
1 large egg
1 cup chopped seeded plum tomato (about 2 medium)
2 tablespoons grated fresh Parmesan cheese


Preheat oven to 375°.

Place bread cubes in a 1 1/2-quart baking dish coated with cooking spray.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add spinach and garlic; sauté 2 minutes or until spinach wilts. Remove from heat.

Combine thyme, salt, black pepper, egg whites, and egg in a medium bowl; stir with a whisk. Stir in the spinach mixture and tomato. Pour egg mixture over bread cubes in baking dish; sprinkle with cheese.

Bake at 375° for 20 minutes or until set; let stand 5 minutes.

Maureen Callahan,

Cooking Light

June 2007
My Notes

Only you will be able to view, print, and edit this note.

Add Note