If you’re looking for an easy way to make a healthy brunch for the family or yourself, this Spinach and Broccoli Strata is a perfect dish to make the night before and serve the next day without any hassle or mess. This dish is perfect because you can prepare it the night before and not worry about getting up early to start breakfast when it’s already done and waiting for you.
Spinach and Broccoli Strata
4 cups broccoli florets
4 tsp . olive oil
1 medium onion , chopped
2 cloves garlic , finely chopped
8 large eggs , lightly beaten
2 cups reduced-fat (2%) milk
2 cups raw spinach , chopped
½ tsp . sea salt (or Himalayan salt)
½ tsp . ground black pepper
Nonstick cooking spray
8 slices low-sodium sprouted whole grain bread , cut into 1-inch cubes
¼ cup crumbled feta cheese (about 1½ oz.)
Place bread and cheese in 3-quart baking dish that has been lightly coated with spray.
Top with egg mixture. Press down gently so that bread absorbs egg mixture. Cover with aluminum foil.
Bake for 20 minutes. Remove foil; bake for an additional 15 to 25 minutes, or until strata has puffed up, is cooked through, and is lightly browned on top.
Tip: Strata can be covered and refrigerated overnight before baking. (This may increase baking time.) This works well if you are serving it for brunch.
Nutritional Information (per serving):
Total Fat: 10 g
Saturated Fat: 3 g
Cholesterol: 195 mg
Sodium: 301 mg
Carbohydrates: 22 g
Fiber: 3 g
Sugars: 4 g
Protein: 14 g