Tomato Spinach Strata Recipe
User Reviews
5
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Prep Time
20 mins
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Cook Time
45 mins
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Total Time
1 hr 5 mins
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Servings
6 servings
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Calories
442 kcal
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Course
Breakfast
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Cuisine
North American
Tomato Spinach Strata Recipe
Description
The Tomato Spinach Strata recipe starts by softening sliced onions in olive oil until lightly browned, then adding garlic and cooking until fragrant before wilting fresh spinach. This mixture adds a savory and earthy layer to the strata. The egg mixture blends eggs, sea salt, plain yogurt, crumbled feta, and grated parmesan, creating a rich custard that binds the bread and vegetables.
Cubes of stale or fresh bread are combined with halved cherry tomatoes and the sautéed spinach mixture, then coated with the egg and cheese mixture before baking. The oven transforms these ingredients into a cohesive dish with set eggs and gently softened tomatoes, while the bread absorbs flavors and moisture, producing a soft but structured texture.
Allowing the strata to rest after baking helps excess moisture dissipate. It can be served warm or at room temperature, suitable for brunch or a light meal, and pairs well with fresh greens or fruit.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion thinly sliced
- 3 cloves garlic finely minced
- 10 ounces spinach
- 8 large egg
- 1 teaspoon salt sea salt
- ½ cup PLAIN yogurt
- 2 cups feta cheese crumbled
- ¼ cup Parmesan Cheese grated
- 6 cups bread can be stale, cubed
- ½ lb cherry tomato cut in half
Instructions
- Preheat your oven to 400 degrees. Heat the oil in a large skillet over medium-high heat. Add the onions and cook until they have softened and are starting to brown, about 5 minutes. Add the garlic and let it cook for 1 minute. Add the spinach and cook until it has mostly wilted, mixing it a few times.
- While the onions are cooking, whisk the eggs, sea salt, yogurt, feta, and parmesan in a medium-sized bowl.
- Add the bread to an 8x11 inch casserole dish. Add the tomatoes and the wilted spinach and toss to combine. Pour the egg mixture over the top and mix well.
- Bake in the preheated oven for 40-45 minutes, or until the eggs have set. Note: there will be some moisture at the edges of the dish. This is because of the tomatoes. Once the strata rests for a few minutes the moisture will disappear. Let the spinach strata rest for 10 minutes before you dig in.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 442 kcal
% Daily Value*
| Serving | 1 serving = ⅙ of the recipe | |
| Calories | 442kcal | 22% |
| Carbohydrates | 37g | 12% |
| Protein | 26g | 52% |
| Fat | 22g | 34% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 299mg | 100% |
| Sodium | 1444mg | 60% |
| Potassium | 648mg | 14% |
| Fiber | 4g | 16% |
| Sugar | 9g | 18% |
| Vitamin A | 5374IU | 107% |
| Vitamin C | 20mg | 22% |
| Calcium | 490mg | 49% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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