SPINACH AND TOMATO STRATA
Some of my best memories growing up were in the kitchen with my mother and two sisters. My mother is known for creating some of the most incredible dishes, the following is a favorite breakfast item. Pairs well with Gallo Family Vineyards Chardonnay.
Provided by Taste of Home
Time 1h30m
Yield 10-12 servings.
Number Of Ingredients 12
Steps:
- In a skillet, cook spinach and garlic in oil until liquid evaporates. Cool. , Spread one can of tomatoes on the bottom of a greased 13-in. x 9-in. baking dish. Arrange one layer of bread slices over tomatoes. Arrange Swiss cheese slices over bread. Layer spinach, onions and Feta cheese over Swiss cheese. , Top with the second can of tomatoes and another layer of bread slices. Combine eggs, milk, salt and pepper; pour over bread. Cover and refrigerate 8 hours or overnight. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 375° for 1 hour. Sprinkle with Parmesan cheese and bake 10 minutes longer or until a knife inserted near the center comes out clean. Let stand 5 minuets before serving.
Nutrition Facts :
CHEESY SPINACH-TOMATO STRATA
Make and share this Cheesy Spinach-Tomato Strata recipe from Food.com.
Provided by KateL
Categories Spinach
Time 26m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 350 degrees Fahrenheit.
- Coat six 4-ounce ramekins with butter-flavored cooking spray.
- In a large bowl, whisk together the eggs, heavy cream and Dijon mustard; stir in chopped spinach leaves.
- Divide mixture evenly among prepared ramekins.
- Divide tomatoes and Jarlsberg cheese evenly among ramekins.
- Place ramekins on baking sheet.
- Bake 20 minutes at 350 degrees Fahrenheit, or until eggs are set and golden brown.
- Garnish with fresh basil, if desired.
Nutrition Facts : Calories 170.7, Fat 12.9, SaturatedFat 6.5, Cholesterol 238.6, Sodium 162.7, Carbohydrate 2.6, Fiber 0.5, Sugar 1.1, Protein 10.9
SOURDOUGH STRATA WITH TOMATOES AND GREENS
Provided by Food Network Kitchen
Time 2h20m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely.
- Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.
- The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.
CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES
Provided by Bobby Flay
Time 1h55m
Yield 8 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
- Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
- In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
- Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
- Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.
MAKE-AHEAD SPINACH AND MOZZARELLA BREAKFAST STRATA
This make-ahead breakfast/brunch strata has cheese, eggs, and nutritious value from spinach.
Provided by Sarah
Categories Breakfast and Brunch Eggs Breakfast Strata Recipes
Time 9h45m
Yield 8
Number Of Ingredients 10
Steps:
- Melt butter in a medium skillet over medium heat. Add onion and saute until soft, about 5 minutes. Add herbes de Provence, salt, and pepper; continue to cook for 1 minute more. Stir in spinach, remove from heat, and set aside.
- Spray the inside of a 3-quart (9x13-inch) baking dish with cooking spray. Layer the bottom of the dish with 1/3 of the bread cubes. Top with 1/3 of the spinach mixture and 1/3 mozzarella cheese. Repeat these layers twice more with remaining bread, spinach mixture, and cheese.
- Combine eggs, milk, salt, and pepper in a medium bowl. Whisk together until blended. Pour evenly over the bread and spinach layered in the baking dish. Cover with plastic wrap and chill for at least 8 hours, up to 1 day.
- Remove from the refrigerator 30 minutes before baking to allow pan to get to room temperature.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Bake, uncovered, in the preheated oven until puffed, golden brown, and cooked through, 45 to 55 minutes. Let stand at least 5 minutes before serving.
Nutrition Facts : Calories 297.7 calories, Carbohydrate 25.9 g, Cholesterol 230 mg, Fat 13.9 g, Fiber 3.5 g, Protein 18.8 g, SaturatedFat 6.3 g, Sodium 485.1 mg, Sugar 4 g
SPINACH AND CHEESE STRATA
I adopted this recipe. Don't let the length of the recipe scare you. It is really a very simple dish to prepare with excellent flavors. The gruyere adds a lot of flavor to this savory dish.
Provided by Ms B.
Categories One Dish Meal
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Squeeze handfuls of spinach to remove as much liquid as possible, then finely chop.
- Cook onion in butter in a large heavy skillet over moderate heat, stirring, until soft, 4 to 5 minutes.
- Add 1/2 teaspoon salt, 1/4 teaspoon pepper, and nutmeg and cook, stirring, 1 minute.
- Stir in spinach, then remove from heat.
- Spread one third of bread cubes in a buttered 3-quart gratin dish or other shallow ceramic baking dish and top evenly with one third of spinach mixture.
- Sprinkle with one third of each cheese.
- Repeat layering twice (ending with cheeses).
- Whisk together milk, eggs, mustard, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a large bowl and pour evenly over strata.
- Chill strata, covered with plastic wrap, at least 8 hours (for bread to absorb custard).
- Preheat oven to 350°F.
- Let strata stand at room temperature 30 minutes.
- Bake strata, uncovered, in middle of oven until puffed, golden brown, and cooked through, 45 to 55 minutes.
- Let stand 5 minutes before serving.
- note: Strata can be chilled up to 1 day.
- Let stand at room temperature 30 minutes before baking.
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SPINACH AND TOMATO STRATA RECIPE | MYRECIPES
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3.5/5 (2)Calories 271 per servingServings 9
- 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.
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