Ingredientes para Artichoke Spinach Strata
- 7 ounces (198g) fresh baby spinach
- one (14 ounce) jar artichoke hearts
- 1 1/2 cups (355ml) milk
- 1/2 cup (118ml) white wine
- 1 1/2 pounds (680g) crusty bread
- 6 large eggs
- 1 teaspoon dried oregano
- 1 cup (100g) grated Asiago cheese
- cooking spray
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Cómo preparar Artichoke Spinach Strata
- Prepare the strata the night before for brunch, or the morning of for dinner.
- Spray a 9x13 inch rectangular glass baking pan with cooking spray.
- Microwave 7 ounces (198g) of fresh baby spinach in a covered microwave-safe bowl for 5 minutes on high, or until wilted.
- Drain the spinach in a colander, let cool, and then coarsely chop.
- Drain one (14 ounce) jar of artichoke hearts (do not rinse) and chop into small pieces.
- In a shallow bowl, whisk together 1 1/2 cups (355ml) milk and 1/2 cup (118ml) white wine.
- Tear 1 1/2 pounds (680g) of crusty bread (day-old is ideal) into medium-sized pieces. Dip a few pieces at a time into the milk mixture, gently squeezing out excess liquid. Do not over-soak.
- Spread the dipped bread evenly in the prepared baking pan.
- Reserve any remaining milk mixture.
- Sprinkle the chopped spinach and artichokes evenly over the bread, gently pressing them into the bread mixture.
- In a separate bowl, whisk together 6 large eggs, the reserved milk and wine mixture, and 1 teaspoon dried oregano.
- Pour the egg mixture evenly over the bread and vegetable layers.
- Sprinkle 1 cup (100g) grated Asiago cheese over the top.
- Cover the pan tightly with plastic wrap and refrigerate for at least 4 hours, or overnight.
- Preheat oven to 350°F (175°C).
- Remove the plastic wrap and bake uncovered for 45-60 minutes, or until golden brown and puffy.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
18 g
Sugar
5g
Fat
17g
Carbs
11g
