Post by Loupy on Aug 12, 2010 20:06:21 GMT -7
Mediterranean Spinach Strata
Photo by...Becky Luigart-Stayner; Lydia DeGaris-Pursell
Fresh tomatoes and spinach pair well with nutty Asiago and tangy feta cheese in this make-ahead dish that's great for lunch, brunch or dinner. Substitute Parmesan, Romano, or sharp provolone cheese for the Asiago, if you prefer. Presliced mushrooms and packaged spinach provide a head start. A single serving of this strata contains about a third of your daily calcium needs
Yield: 10 servings
Ingredients
2 (8-ounce) loaves French bread baguette, cut into 1-inch-thick slices
Cooking spray
1 cup chopped onion
4 garlic cloves, minced
1 (8-ounce) package pre-sliced mushrooms
1 tablespoon all-purpose flour
2 (7-ounce) bags baby spinach
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 cups thinly sliced plum tomato (about 1 pound)
1 (4-ounce) package crumbled feta cheese
3/4 cup (3 ounces) grated Asiago cheese, divided
3 cups fat-free milk
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
5 large eggs, lightly beaten
4 large egg whites, lightly beaten
Preparation
Preheat oven to 350°.
Place bread slices in a single layer on a baking sheet.
Bake at 350° for 12 minutes or until lightly browned.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion, garlic, and mushrooms; sauté 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach; cook 3 minutes or until spinach wilts.
Add remaining spinach; cook 3 minutes or until spinach wilts.
Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray.
Spread spinach mixture over bread.
Top with tomato slices; sprinkle evenly with feta and half of Asiago cheese.
Arrange remaining bread slices over cheese.
Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk.
Pour over bread; sprinkle with remaining Asiago cheese.
Cover and chill 8 hours or overnight.
Preheat oven to 350°.
Uncover strata; bake at 350° for 40 to 60 minutes or until lightly browned and set. Keep a close eye on it. Serve warm.
Nutritional Information
Calories: 297
Fat: 9.5g
sat 4.4g
mono 2.8g
poly 1g
Protein: 17.9g
Carbohydrate: 36g
Fiber: 3.1g
Cholesterol: 125mg
Iron: 3.5mg
Sodium: 720mg
Calcium: 332mg
Cooking Light, DECEMBER 2002
Photo by...Becky Luigart-Stayner; Lydia DeGaris-Pursell
Fresh tomatoes and spinach pair well with nutty Asiago and tangy feta cheese in this make-ahead dish that's great for lunch, brunch or dinner. Substitute Parmesan, Romano, or sharp provolone cheese for the Asiago, if you prefer. Presliced mushrooms and packaged spinach provide a head start. A single serving of this strata contains about a third of your daily calcium needs
Yield: 10 servings
Ingredients
2 (8-ounce) loaves French bread baguette, cut into 1-inch-thick slices
Cooking spray
1 cup chopped onion
4 garlic cloves, minced
1 (8-ounce) package pre-sliced mushrooms
1 tablespoon all-purpose flour
2 (7-ounce) bags baby spinach
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 cups thinly sliced plum tomato (about 1 pound)
1 (4-ounce) package crumbled feta cheese
3/4 cup (3 ounces) grated Asiago cheese, divided
3 cups fat-free milk
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
5 large eggs, lightly beaten
4 large egg whites, lightly beaten
Preparation
Preheat oven to 350°.
Place bread slices in a single layer on a baking sheet.
Bake at 350° for 12 minutes or until lightly browned.
Heat a large nonstick skillet coated with cooking spray over medium-high heat.
Add onion, garlic, and mushrooms; sauté 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach; cook 3 minutes or until spinach wilts.
Add remaining spinach; cook 3 minutes or until spinach wilts.
Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray.
Spread spinach mixture over bread.
Top with tomato slices; sprinkle evenly with feta and half of Asiago cheese.
Arrange remaining bread slices over cheese.
Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk.
Pour over bread; sprinkle with remaining Asiago cheese.
Cover and chill 8 hours or overnight.
Preheat oven to 350°.
Uncover strata; bake at 350° for 40 to 60 minutes or until lightly browned and set. Keep a close eye on it. Serve warm.
Nutritional Information
Calories: 297
Fat: 9.5g
sat 4.4g
mono 2.8g
poly 1g
Protein: 17.9g
Carbohydrate: 36g
Fiber: 3.1g
Cholesterol: 125mg
Iron: 3.5mg
Sodium: 720mg
Calcium: 332mg
Cooking Light, DECEMBER 2002
