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Cheesy Spinach Strata
2 8-ounce loaves French bread baguette cut into 1-inch-thick slices Cooking spray 1 cup chopped onion 1/4 cup Granulated Garlic 1 8-ounce package sliced mushrooms 1 tablespoon all-purpose flour 2 7-ounce bags baby spinach 1/2 teaspoon Sea Salt divided 1/2 teaspoon Cracked Black Pepper divided 3 cups thinly sliced plum tomatoes 1 4-ounce package crumbled feta cheese 3/4 cup grated fresh Parmesan cheese divided 3 cups low fat milk 2 tablespoons Dijon mustard 1 1/2 teaspoons Mediterranean Oregano 5 large eggs, lightly beaten 4 large egg whites, lightly beaten Parsley to taste Directions: 1. Preheat oven to 350° F 2. Place bread slices in a single layer on a baking sheet 3. Bake at 350° F for 10 minutes or until lightly browned 4. Heat a large nonstick skillet coated with cooking spray over medium-high heat 5. Add onion, garlic and mushrooms sauté 5 minutes or until tender 6. Sprinkle flour over mushroom mixture and cook 1 minute while stirring 7. Add 1 bag of spinach cook 2-3 minutes or until spinach wilts 8. Add remaining spinach cook another 2-3 minutes or until spinach wilts 9. Stir in 1/4 teaspoon salt, 1/4 teaspoon pepper and parsley 10. Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray 11. Spread spinach mixture evenly over bread 12. Top with tomato slices sprinkle evenly with feta and half of Parmesan cheese 13. Place remaining bread slices over cheese 14. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients whisking well 15. Cover and chill at least 8 hours 16. Uncover strata bake at 350° for 40-45 minutes or until lightly browned and set Serves: 10 Calories: 294 (29% from fat) Fat: 9.5g (sat 4.4g, mono 2.8g, poly 1g) Protein: 18g Carbohydrate: 38g Fiber: 3g Cholesterol: 128mg Iron: 3.7mg Sodium: 723mg Calcium: 330mg |
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