Mediterranean Spinach Strata (Cooking Light)
Estimated Nutritional Profile
| Nutrient | Quantity |
|---|---|
| Protein (g) | 73.3352 |
| Energy (kCal) | 764.7815 |
| Carbohydrates (g) | 59.9 |
| Total fats (g) | 24.9091 |
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Cuisine
European >> Italian >> Italian
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Dietary Style
- Source
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
Late Stage
Utensils Used
| 1. Preheat oven to 350°F Place bread slices in a single layer on a baking sheet. Bake at 350°F for 12 minutes or until lightly browned. | 2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and mushrooms; sauté 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach; cook 3 minutes or until spinach wilts. Add remaining spinach; cook 3 minutes or until spinach wilts. Stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. | 3. Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread spinach mixture over bread. Top with tomato slices; sprinkle evenly with feta and half of Asiago cheese. Arrange remaining bread slices over cheese. Combine 1/4 teaspoon salt, 1/4 teaspoon pepper, milk, and remaining ingredients, stirring well with a whisk. Pour over bread; sprinkle with remaining Asiago cheese. Cover and chill 8 hours or overnight. | 4. Preheat oven to 350°F | 5. Uncover strata; bake at 350°F for 40 minutes or until lightly browned and set. Serve warm. | ---------------------------------------------------------------------------
Estimated Nutritional Profile for Ingredients
| Ingredient Name | Quantity | Unit | State | Energy (kcal) | Carbohydrates | Protein (g) | Total Lipid (Fat) (g) |
|---|---|---|---|---|---|---|---|
| french baguette | 2 | cut | - | - | - | - | |
| cooking spray | - | - | - | - | |||
| onion | 1 | cup | chopped | 64.0 | 14.944 | 1.76 | 0.16 |
| garlic clove | 4 | minced | 17.88 | 3.9672 | 0.7632 | 0.06 | |
| mushroom | 1 | package | presliced | - | - | - | - |
| purpose flour | 1 | tablespoon | - | - | - | - | |
| baby spinach | 2 | bag | - | - | - | - | |
| salt | 1/2 | teaspoon | divided | - | - | - | - |
| black pepper | 1/2 | teaspoon | divided | 2.8865 | 0.7354 | 0.1195 | 0.0375 |
| plum tomato | 3 | cups | sliced | - | - | - | - |
| feta cheese | 1 | package | crumbled | - | - | - | - |
| romano cheese | 3/4 | cup | divided grated divided | - | - | - | - |
| nonfat milk | 3 | cups | 249.9 | 36.455999999999996 | 24.7695 | 0.588 | |
| dijon mustard | 2 | tablespoons | - | - | - | - | |
| oregano | 1 1/2 | 1/2 | dried | 3.975 | 1.0338 | 0.135 | 0.0642 |
| egg | 5 | beaten | 357.5 | 1.8 | 31.4 | 23.775 | |
| egg white | 4 | beaten | 68.64 | 0.9636 | 14.388 | 0.2244 |
- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.