Deborah Madison
Recipe by Cooking Light March 1999

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Recipe Summary

Yield:
6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine first 3 ingredients. Spread 4 teaspoons cheese mixture evenly over each bread slice; set aside.

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  • Heat oil in a large nonstick skillet over medium-high heat. Add mushrooms, and sauté 3 minutes. Sprinkle with 1/4 teaspoon salt and pepper. Remove mushrooms from skillet. Gradually add spinach to skillet; sauté 3 minutes or until spinach wilts, stirring frequently. Place spinach in a colander, pressing with the back of a spoon until barely moist. Coarsely chop spinach; stir into mushrooms.

  • Arrange 6 bread slices in a single layer in a 13 x 9-inch baking dish. Top with half of the spinach mixture. Repeat layer with remaining bread slices and spinach mixture. Combine 1/4 teaspoon salt, milk, eggs, egg white, and nutmeg; stir with a whisk until well-blended. Pour the milk mixture over the spinach mixture. Cover and chill for 8 hours or overnight.

  • Preheat oven to 400°.

  • Uncover strata, and sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.

Nutrition Facts

389 calories; calories from fat 24%; fat 10.5g; saturated fat 5.2g; mono fat 3.5g; poly fat 1g; protein 23.8g; carbohydrates 50.5g; fiber 6g; cholesterol 98mg; iron 5.1mg; sodium 944mg; calcium 472mg.
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