Recipe Tip  
  June 2010
Tomato, Spinach, and Feta Strata  

4 cups whole grain bread cubes
1 pound fresh asparagus, trimmed and cut into 1-inch pieces (or thaw from frozen)
1 cup chopped onion
2 cups fresh baby spinach
6 eggs, or a mix of egg beaters, whites   (1/4 cup beaters or 2 whites = 1 egg)
1 cup skim or fat free milk
1/8 tsp sea salt
2 plum tomatoes, thinly sliced
1/2 cup reduced fat feta cheese (2 oz) regular ok too if you can’t find reduced fat
1/4 cup snipped fresh basil (or ~1 Tbsp dried)
1/8 tsp black pepper

1. Coat 2-quart rectangular baking dish with non stick spray.  Arrange 1/2 the bread cubes in the dish.

2. In a covered medium saucepan, cook asparagus and onion in a small amount of boiling water 2-3 minutes or until just tender; stir in spinach.  Immediately drain well.  Spoon 1/2 of the asparagus mixture over bread in baking dish.  Top with the remaining bread cubes and remaining asparagus mixture.  Set aside.

3. In a large bowl, whisk together eggs, milk, salt, pepper.  Pour evenly over mixture in baking dish.  With the back of a large spoon lightly press down layers. 
Arrange tomato slices on top.  Top with feta cheese and basil. Cover with foil; refrigerate  4-24 hours.

4. Preheat oven to 325 degrees.  Bake covered, 30 minutes, then uncover for another 40 minutes or until center registers 180 degrees.  (There will still be some liquid left in the center which will be absorbed during standing.)   Let stand on a wire rack for 10 minutes before serving.

Nutritional information if using full eggs    MAKES 6 servings (1/6 of dish)
Cals 247
9 grams fat (3g sat)
27 g carb
7 grams fiber
18 grams protein
419 mg sodium

Count as:  1 veggie, 1.5 starch, 2 protein, 1 fat

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