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Tomato Strata Florentine

Strata means layers-in this case, layers of bread, spinach, and seasoned tomatoes. When topped with an egg/milk custard and baked, the bread puffs up and the custard holds all the ingredients together. Simply refrigerate uneaten portions and microwave to reheat.

Cooking spray
2 cups torn fresh spinach (about 4 oz.)
2 slices whole wheat bread, cubed (about 1-1/2 cups)
1 cup chopped fresh tomato (about 1 medium)
1 tsp. Italian seasoning, crushed
4 eggs
1 cup skim or low-fat (1%) milk
1/4 cup (1 oz.) shredded low-moisture, part-skim mozzarella cheese


For individual cups: Evenly coat 4 (10-ounce) custard cups with spray. Place 1/2 cup of the spinach in each cup. Sprinkle each with about 1/3 cup of the bread cubes. In medium bowl, stir together tomato and seasoning until tomato is evenly coated with seasoning. Spoon 1/4 cup tomato mixture over bread cubes in each cup. In medium bowl, beat together eggs and milk. Slowly pour scant 1/2 cup egg mixture over tomato mixture in each cup. Sprinkle each with 1 Tbsp. of the cheese.
Bake in preheated 350° F oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean, about 30 minutes.
For baking pan: Layer entire amounts of all ingredients as above in sprayed 8x8x2-inch baking pan. Bake as above. Makes four servings.

 

 


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