Florentine Strata
Minutes Prep time: 20
Minutes Total time: 65
Servings: 4
Difficulty: easy
Minutes Prep time: 20
Minutes Total time: 65
Servings: 4
Difficulty: easy
PAM® Original No-Stick Cooking Spray
8 eggs
1/4 cup lowfat (1%) milk
3 cups French bread cubes (3/4-inch cubes)
1/2 cup shredded Swiss cheese, divided
1/4 teaspoon salt
1/8 teaspoon ground black pepper
1/2 cup chopped yellow onion
1 pkg (6 oz each) baby spinach leaves, coarsely chopped
1 can (14.5 oz each) Hunt's® Diced Tomatoes with Basil, Garlic and Oregano, drained well
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 277 mg | 28% |
Carbohydrate | 28 g | 9% |
Cholesterol | 386 mg | 129% |
Total Fat | 17 g | 26% |
Iron | 4 mg | 24% |
Calories | 356 kcal | 18% |
Sodium | 708 mg | 28% |
Protein | 23 g | 45% |
Saturated Fat | 6 g | 31% |
Sugars | 6 g | 1% |
Vitamin C | 20 mg | 33% |
Preheat oven to 375°F. Spray 8x8-inch glass baking dish and large skillet with cooking spray; set aside. Whisk together eggs, milk, bread, 1/4 cup cheese, salt and pepper in large bowl. Toss until bread is coated well.
Heat skillet over medium-high heat. Add onion; cook 4 minutes or until lightly browned, stirring occasionally. Add spinach; cook and stir until wilted. Add spinach mixture to egg mixture; stir to combine. Gently stir in drained tomatoes just until combined. Place mixture in dish; top with remaining 1/4 cup cheese.
Bake 40 minutes or until knife inserted in center comes out clean. Remove from oven; let stand 5 minutes.
Make Ahead: Prepare strata through step 2, adding an addititonal 1/4 cup milk to bread mixture. Cover; refrigerate at least 8 hours or overnight. Preheat oven to 350°F. Bake 40 minutes or until knife inserted in center comes out clean.
Florentine Strata