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Friday, May 14, 2010

Broccoli Spinach Strata

I'm pretty good about making a grocery list each week and sticking to it. But sometimes life gets the best of me and I only manage to jot down the things I'm certain I need for upcoming meals. It's on those trips to the grocery store that I start second-guessing the "pantry" ingredients I have at home. Did I just run out of brown sugar or do I need more? Will we run out of milk before I head to the store again? How many eggs are left in the carton?

It's the eggs that got me this time, and I found myself with two full egg-cartons in the fridge. I've slowly but surely been working my way through them, using them for lots of baking and then for this strawberry french toast. But I still found myself with an overwhelming number of eggs on hand and thus decided to work them into our dinner one night. I grabbed everything from my fridge that sounded like it would work well in an egg dish, started dicing up leftover homemade bread, and before I knew it this strata was formed. I put it together one weeknight after dinner, let it sit overnight in the fridge, and cooked it up the next evening. For an impromptu meal, it was quite a hit. I love it when that happens! Next time you find yourself with extra eggs and veggies, go for a frittata or a strata!

Broccoli Spinach Strata

-2 cups whole wheat bread, cut into cubes (I used this)
-1 cup broccoli florets, chopped
-1-2 cups spinach
-1 cup shredded cheese
-4 eggs
-2 1/4 cups skim milk
-1 tsp dried mustard
-1/2 tsp garlic powder
-salt & pepper

1. In a 9 x 9 inch pan, place bread cubes, spinach, broccoli, and cheese. Mix to combine.
2. In a separate bowl, whisk milk & eggs. Stir in dried mustard, garlic powder, and salt & pepper.
3. Pour egg mixture over the pan. Refrigerate at least one hour, or overnight.
4. Bake at 375F for 35 minutes.