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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Greek >> Greek

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat oven to 350°F Spray a 13 x 9 inch baking dish with nonstick spray. | 2. Cut pita into 4 wedges each and place them on a baking sheet and bake until lightly toasted, about 5 minutes Maintain the oven temperature. | 3. Whisk the eggs and egg whites in a large bowl until blended. | 4. Put the milk, cottage cheese and feta in a blender and puree until smooth. Add the milk mixture, peas, dill, lemon zest, and pepper to the eggs and stir until blended. | 5. Arrage the pita wedges in the baking dish. Pour the egg mixture over the pitas and let stand 10 minutes. | 6. Cut tomato into 4 slices each. Arrange the tomato slices evenly over the strata and bake until lightly browned and the center is set, 35-40 minutes Cut into 6 pieces. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
egg	4			286.0	1.44	25.12	19.02
egg white	4			68.64	0.9636	14.388	0.2244
feta	1/3	cup	crumbled	132.0	2.045	7.105	10.64
pea	1	cup		41.16	7.399	2.7439999999999998	0.196
dill	1/4	cup	chopped	76.86	13.9028	4.027	3.6641
lemon zest	1	teaspoon		-	-	-	-
milk	1 1/2	1/2	low fat	828.0	19.944000000000003	8.244	85.824
pepper	1/4	teaspoon		1.4432	0.3677	0.0597	0.0187
cottage cheese	1	cup	low fat	205.8	7.098	23.351999999999997	9.03
tomato	2			44.28	9.5694	2.1648	0.49200000000000005
wheat pita bread	2			-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.