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Florentine Strata Recipe

Florentine Strata

A tasty egg bake featuring spinach and tomatoes with bread, cheese and Egg Beaters Florentine

20
Prep Time
(MINUTES)
1 ¼
Total Time
(HOURS)
4
Servings
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4 of 5 (1 ratings) Review This Recipe | See All Reviews

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1 carton (15 oz each) Egg Beaters® Florentine
  • 1/4 cup lowfat (1%) milk
  • 3 cups French bread cubes (3/4-inch cubes)
  • 1/2 cup shredded Swiss cheese, divided
  • 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

275
Calories
7g
Total Fat
20g
Protein
Serving Size: 4 servings (1/4th recipe each)
View Complete Nutrition Information >

Directions

  1. Preheat oven to 375°F. Spray 8x8-inch glass baking dish and large skillet with cooking spray; set aside. Combine Egg Beaters, milk, bread, 1/4 cup cheese and pepper in large bowl. Toss until bread is coated well.
  2. 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 Beaters mixture; stir to combine. Gently stir in drained tomatoes just until combined. Place mixture in dish; top with remaining 1/4 cup cheese.
  3. Bake 40 minutes or until knife inserted in center comes out clean. Remove from oven; let stand 5 minutes.
Nutrition Information close
Amount per Serving
Calories 275  
  % Daily Value*
Total fat 7 g 10%
Saturated fat 3 g 15%
Cholesterol 22 MG 7%
Sodium 772 MG 32%
Carbohydrate 34 g 11%
Dietary fiber 4 g 17%
Sugars 5 g 0%
Protein 20 g 39%
Vitamin A   101%
Vitamin C   33%
Calcium   21%
Iron   27%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
1 Reviews for Florentine Strata
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Recipe is tasty and very easy to prepare. We had it for brunch with firends and we all went back for seconds
M E K,
Jan 20, 2012
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