This spinach tomato strata is a healthier take on traditional strata, but you'd never know it. It's crusty bread layered with a generous amount of spinach, cherry tomatoes, and feta cheese and then baked until golden. It's easy to make and assemble ahead of time, and it's ready in just over an hour!
Ingredients
1tablespoonolive oil
1mediumonion, thinly sliced
3clovesgarlic, finely minced
10ouncesspinach
8largeeggs
1teaspoonsea salt
½cupplain yogurt
2cupsfeta, crumbled
¼cupgrated parmesan
6cupscubed bread, can be stale
½lbcherry tomatoes, cut in half
Instructions
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, mixing it a few times.
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 8x11 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 cherry 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 strata rests for a few minutes the moisture will disappear. Let the spinach strata rest for 10 minutes before you dig in.