Mediterranean Spinach Strata Cooking Light Recipes

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SPINACH FETA STRATA



Spinach Feta Strata image

This is a fairly new recipe for me, but my family loved it the first time I made it. A friend shared it with me.-Pat Lane, Pullman, Washington

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 50m

Yield 12 servings.

Number Of Ingredients 9

10 slices French bread (1 inch thick) or 6 croissants, split
6 large eggs, lightly beaten
1-1/2 cups 2% milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1/2 teaspoon salt
1/4 teaspoon ground nutmeg
1/4 teaspoon pepper
1-1/2 cups shredded Monterey Jack cheese
1 cup crumbled feta cheese

Steps:

  • In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

Nutrition Facts : Calories 190 calories, Fat 10g fat (5g saturated fat), Cholesterol 128mg cholesterol, Sodium 443mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 2g fiber), Protein 12g protein.

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES



Caramelized Onion, Spinach and Gruyere Strata with Sauteed Cherry Tomatoes image

Provided by Bobby Flay

Time 1h55m

Yield 8 servings

Number Of Ingredients 18

6 cups cubed day-old French bread
2 tablespoons unsalted butter, plus more for the baking dish
1 tablespoon canola oil
2 large Spanish onions, halved and thinly sliced
1 teaspoon sugar
Kosher salt and freshly ground pepper
1 10-ounce box frozen chopped spinach, thawed and squeezed dry
10 large eggs
3 cups whole milk
1 cup heavy cream
2 cups grated aged Gruyere cheese (about 8 ounces)
2 teaspoons dijon mustard
1 tablespoon finely chopped fresh thyme
1/8 teaspoon freshly grated nutmeg
For the tomatoes:
3 tablespoons canola oil
2 pints cherry tomatoes
3 tablespoons chopped fresh chives

Steps:

  • Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
  • Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
  • In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
  • Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
  • Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.

RED SNAPPER PUTTANESCA (COOKING LIGHT)



Red Snapper Puttanesca (Cooking Light) image

This flavorful recipe is from a 1996 Cooking Light magazine. I made a few adjustments for my family's preferences, but it is still a tasty, very low-fat recipe.

Provided by appleydapply

Categories     < 60 Mins

Time 40m

Yield 4 serving(s)

Number Of Ingredients 15

20 ounces red snapper fillets or 20 ounces other white fish fillets
1 tablespoon lemon juice
1/4 teaspoon ground black pepper
2 teaspoons olive oil
2 scallions, chopped
3 garlic cloves, peeled and minced
1 (14 ounce) can diced tomatoes, drained
8 nicoise olives, pitted and sliced
2 tablespoons drained capers
1/4 cup chopped fresh basil
1 teaspoon dried oregano
1 bay leaf
1/4 cup chopped fresh flat-leaf parsley (Italian) or 1 tablespoon dried parsley
1/2 lemon, cut into 4 wedges
optional flat leaf parsley (to garnish)

Steps:

  • Preheat an oven to 350°F (180°C).
  • Place the snapper fillets in a shallow glass baking dish and top with the lemon juice and pepper.
  • Heat the oil in a large nonstick frying pan over medium heat. Add the scallion and garlic and sauté, stirring frequently, for 2 minutes. Add the drained tomatoes, olives, capers, anchovies, basil, oregano and bay leaf. Bring to a boil, reduce the heat to low and simmer for 5 minutes.
  • Pour the sauce over the fillets and top with the chopped or dried parsley. Cover with aluminum foil and bake until the fish just separates when pressed with a fork, about 30 minutes. Remove and discard the bay leaf.
  • To serve, divide among 4 individual plates. Top each with a lemon wedge and a parsley sprig.

Nutrition Facts : Calories 240.5, Fat 5, SaturatedFat 0.9, Cholesterol 66.5, Sodium 427.8, Carbohydrate 10.2, Fiber 2.8, Sugar 4, Protein 38.8

MEDITERRANEAN SPINACH STRATA (COOKING LIGHT)



Mediterranean Spinach Strata (Cooking Light) image

This is a lovely, vegetarian make-ahead dish from "Cooking Light" Magazine. It is healthy, has a beautiful presentation and is a great main to prepare in advance for guests. Prep time does not include chilling time.

Provided by blucoat

Categories     Savory Pies

Time 1h12m

Yield 10 serving(s)

Number Of Ingredients 17

2 (8 ounce) French baguettes, cut into 1-inch-thick slices
cooking spray
1 cup chopped onion
4 garlic cloves, minced
1 (8 ounce) package presliced mushrooms
1 tablespoon all-purpose flour
2 (7 ounce) bags Baby Spinach
1/2 teaspoon salt, divided
1/2 teaspoon black pepper, divided
3 cups thinly sliced plum tomatoes (about 1 pound)
1 (4 ounce) package crumbled feta cheese
3/4 cup romano cheese, divided or 3/4 cup sharp provolone cheese, grated divided
3 cups nonfat milk
2 tablespoons Dijon mustard
1 1/2 teaspoons dried oregano
5 large eggs, lightly beaten
4 large egg whites, lightly beaten

Steps:

  • Preheat oven to 350°F Place bread slices in a single layer on a baking sheet. Bake at 350°F for 12 minutes or until lightly browned.
  • Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach; cook 3 minutes or until spinach wilts. Add remaining spinach; cook 3 minutes or until spinach wilts. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread spinach mixture over bread. Top with tomato slices; sprinkle evenly with feta and half of Asiago cheese. Arrange remaining bread slices over cheese. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk. Pour over bread; sprinkle with remaining Asiago cheese. Cover and chill 8 hours or overnight.
  • Preheat oven to 350°F
  • Uncover strata; bake at 350°F for 40 minutes or until lightly browned and set. Serve warm.

Nutrition Facts : Calories 263.2, Fat 7, SaturatedFat 3, Cholesterol 117.9, Sodium 691.4, Carbohydrate 35.2, Fiber 3.6, Sugar 7.4, Protein 15.6

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