Spinach And Tomato Strata

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* Exported from MasterCook *

 

Spinach And Tomato Strata

 

Recipe By : Cooking Light Magazine, May 2002, page 186

Serving Size : 9 Preparation Time :0:00

Categories :

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 teaspoon olive oil

3 garlic cloves -- minced

10 ounces packaged fresh spinach

2 14.5 ounce cans diced tomatoes -- drained and divided

Cooking spray

16 1 ounce sturdy white bread slices -- 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 shredded reduced fat Jarlsberg cheese -- (3 ounces)

 

Use a dense, chewy bread for the best results in this recipe.

 

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 375F.

 

4. Uncover strata. Bake at 375F for 50 minutes or until set.

 

Yield: 9 servings.

 

CALORIES 271 (26% from fat); FAT 7.8g (sat 2.7g, mono 2.8g, poly 1.1g);

PROTEIN 15.3g; CARB 35.3g; FIBER 3.4g; CHOL 131mg; IRON 3.2mg; SODIUM

631mg; CALC 304mg

 

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