Individual Tomato Florentine Stratas
2 cups torn fresh spinach (about 4 oz.) 1-1/2 cups whole wheat bread cubes (1-inch) (about 2 slices) 1 medium tomato, chopped 1 tsp. dried Italian seasoning 4 EGGS 1 cup milk 1/4 cup shredded part-skim mozzarella cheese (1 oz.)
Yields: 4 servings
- Nutritional Information
Per Serving (1/4 of recipe)
Excellent source: Protein, Vitamin A, Folate and Choline
Good source: Vitamin D, Calcium and Iron
Total Fat: 8 g
Saturated fat: 3 g
Polyunsaturated fat: 1 g
Monounsaturated fat: 3 g
Cholesterol: 195 mg
Sodium: 227 mg
Carbohydrates: 12 g
Dietary Fiber: 2 g
Protein: 13 g
Vitamin A: 3,343.5 IU
Vitamin D: 72.0 IU
Folate: 93.9 mcg
Calcium: 199.0 mg
Iron: 2.1 mg
Choline: 147.8 mg
HEAT oven to 350°F. PLACE 1/2 cup spinach in each of four greased 10-ounce custard cups. TOP with bread, dividing evenly. TOSS tomato with Italian seasoning; spoon evenly over bread.
BEAT eggs and milk in medium bowl until blended. SLOWLY POUR scant 1/2 cup egg mixture over tomato in each cup. SPRINKLE with cheese.
PLACE cups in baking pan. BAKE in center of 350°F oven until custards are puffed and begin to pull away from sides of cups and knife inserted near centers comes out clean, about 30 minutes.
Personal servings of tomato Florentine strata that can be made ahead for a tasty addition to breakfast or brunch.
No-mess pouring: To make pouring easier, beat the egg mixture in bowl with a pouring lip or in large glass measure.
One-dish strata: Layer ingredients, in same order as above, in greased 8-inch square baking dish. Bake as above.