Spinach Strata
Portion Size: ¾ C.
Ingredients: Yields: 8 servings
| Ingredients | Notes: |
| 3 cups Egg Substitute | |
| 1 cup shredded reduced fat Swiss Cheese | |
| 1 cup nonfat milk | |
| 1 (14 oz.) package fresh spinach | Washed and stems removed |
| 4 cups bread, cubed | May use whole grain bread |
| 1 onion, diced | Wash, peel and dice |
| 1/2 teaspoon salt | |
| 1/4 teaspoon ground black pepper | |
| 2 can (14.5 oz.) diced tomatoes, drained or 2 cups fresh diced | |
| 1 teaspoon garlic powder | |
| 1 teaspoon dried basil | |
| 1/2 teaspoon oregano |
Directions:
| Steps: | Directions: | Critical Control Point /Quality Assurance |
| 1 | Preheat oven to 375°F. Spray a baking dish and large skillet with cooking spray; set aside | |
| 2 | Combine Egg sub., milk, bread, 1/4 cup cheese, garlic powder, oregano, basil and pepper in large bowl | |
| 3 | Toss until bread is coated well. | |
| 4 | Heat skillet over medium-high heat. Add onion; cook 4 minutes or until lightly browned, stirring occasionally. Add spinach; cook and stir until wilted. | |
| 5 | Add spinach mixture to Egg Beaters mixture; stir to combine | |
| 6 | Gently stir in drained tomatoes just until combined. | |
| 7 | Place mixture in dish; top with remaining 3/4 cup cheese | |
| 8 | Bake 40 minutes or until knife inserted in center comes out clean. Remove from oven; let stand 5 minutes. | Cook until internal end temperature is 160 ° degrees F. |
| 9 | Cut into square pieces and serve. |
Posted in Breakfast and Egg Recipes, Breakfast Entree
