Lightened Up Feta Tomato Spinach Strata
We've lightened up a traditional breakfast fav! This healthy Tomato Spinach Strata is light on the bread and loaded with fresh veggies and feta cheese. It's easy to make ahead for brunch, keeps well in the fridge for easy weekday breakfasts, and is delicious as breakfast for dinner – brinner!
Friends! I'm super excited to share this spinach strata recipe with you for three reasons:
1. I haven't been able to eat or even think about food all week and this is the only thing I can get excited about. (More on that in just a minute.)
2. This eggy-cheesy-bready thing is all sorts of awesome.
3. Even though this is a cheese and carb-heavy dish, I've managed to lighten it up just enough so we can feel good about what we're eating, too.
Warning: If you don't want to listen to a heartbroken mom, skip over the next few paragraphs. 🙂
So first, this has been the least food-centric week in history for me. I've literally cooked a grand total of twice. I pushed aside a piece of chocolate banana bread because it tasted blah, even though I was told it was amazing. And no amount of pretty Pinterest food pics can get me excited about food.
For a food blogger, this has been a bit of an issue. Can you say unproductive?
This is what happened … my baby girl went on holiday. Without me. She left her mama at home to shed tears while she played with her grandma and aunty.
From the start, I knew my family was going to be a big part of her life. They were going to take her on vacation, bring her to their homes, and spend as much time with her as they could. What I didn't expect was how hard it was going to be on ME the first time it happened.
I had visions of freedom. Dancing in the street. Visiting my old pre-baby haunts. Staying up late and sleeping in later. I figured that by the end of the week I'd start to miss her. But at first, I was going to lap up my freedom like an old school rock star.
I have one word for you: WRONG!
What actually happened is I had to fight back tears all day on Monday both before and after she left. I could barely leave the house. On Tuesday and Wednesday, I moved around in a fog. I couldn't think. I felt empty inside. I avoided looking at babies and moms with their kids on the street. (For some reason, the city seemed to be swarming with kids since Ava left.)
I tried to work, but the closest I got was pressing the publish button on two posts I had completed last week. Seriously, guys, I was a wreck!
Now that I'm only two sleeps away from getting her back, (and yes, I'm counting time down 3-year-old style) I'm starting to recover. Cheesy carby food is starting to look good to me again. Salads will have to wait for now.
This hot out of the oven dish of bread, cheese, and eggs is the best thing going on right now. It's made with big chunks of bakery bread and is loaded with tomatoes, spinach, and feta cheese. I opted to use feta as it's lighter on calories but big on flavor. Big time win!
There is a ton of fresh spinach in this spinach strata. Go figure. I use 2 boxes of baby spinach leaves. (Let's give it up for convenience!) It looks like a ridiculous amount of spinach, but once it cooks it wilts to a much more manageable amount.
I know that spinach strata, or any strata, is usually reserved for breakfast or brunch. But here's the thing, it's delicious at dinner, too. You can pop this on the dinner table with (or without) a side salad and you're not going to have any complaints.
Want to know what else is awesome about this? You can totally assemble it ahead of time then pop it in the oven when you're ready to eat and leftovers reheat beautifully. It's basically the perfect dish.
Healthy Vegetarian Breakfast recipes
- Smoky Mushroom Breakfast Tacos
- Super Simple Homemade Coconut Yogurt with Chia Strawberry Jam
- Green Breakfast Smoothie
- Eggs in Purgatory with Spaghetti Squash
- Chipotle Mexican Sweet Potato Eggs Benedict
Lightened Up Spinach Strata with Tomatoes and Feta
If you love this recipe as much as we do, let us know with a 5-star rating!
- 1 teaspoon olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, finely minced
- 10 ounces spinach
- 8 large eggs
- 1 teaspoon sea salt
- ½ cup plain yogurt
- 2 cups feta, crumbled
- ¼ cup grated parmesan
- 6 cups cubed bread, can be stale
- ½ lb. tomatoes, chopped (I prefer cherry tomatoes)
- Preheat your oven to 400 degrees.
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook until they have softened and are starting to brown, about 5 minutes. Add the garlic and let it cook for 1 minute. Add the spinach and cook until it has mostly wilted, turning it a few times in the pan to help it out.1 teaspoon olive oil, 1 medium onion, 3 cloves garlic, 10 ounces spinach
- While the onions are cooking, whisk the eggs, sea salt, yogurt, feta, and parmesan in a medium-sized bowl.8 large eggs, 1 teaspoon sea salt, ½ cup plain yogurt, 2 cups feta, ¼ cup grated parmesan
- Add the bread to an 8×11 inch casserole dish. Add the tomatoes and the wilted spinach and toss to combine. Pour the egg mixture over the top and mix well.6 cups cubed bread, ½ lb. tomatoes
- Bake in the preheated oven for 40-45 minutes, or until the eggs have set. Note: there will be some moisture at the edges of the dish. This is because of the tomatoes. Once the spinach strata sits for a few minutes, the moisture will disappear.
- Let the spinach strata sit for 10 minutes before you dig in.