Spinach and Tomato Strata

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

Yield: 9 servings

Ingredients

• 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

Preparation

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.

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.

Preheat oven to 375°.

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

Nutritional Information

Calories:

271 (26% from fat)

Fat:

7.8g (sat 2.7g,mono 2.8g,poly 1.1g)

Protein:

15.3g

Carbohydrate:

35.3g

Fiber:

3.4g

Cholesterol:

131mg

Iron:

3.2mg

Sodium:

631mg

Calcium:

304mg