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Individual Tomato Florentine Stratas

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Prep Time: 15 minutes
Cook Time: 30 minutes
Makes: 4 servings

What You Need

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.)

Here’s How

  1. 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.
  2. 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.
  3. 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.

Insider Info

  • 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.

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Nutrition Information

Per Serving

Excellent Source: protein, vitamin A, folate, choline and calcium

Good Source: vitamin D and iron

calories: 170
total fat: 8g
saturated fat: 3g
polyunsaturated fat: 1g
monounsaturated fat: 3g
cholesterol: 220mg
sodium: 222mg
carbohydrates: 12g
dietary fiber: 2g
protein: 13g
vitamin A: 3,310.2IU
vitamin D: 43.7IU
folate: 93.9mcg
calcium: 195.6mg
iron: 2.1mg
choline: 147.4mg

vitamin C: 12.0mg
vitamin E: 2.0IU
trans fat: 0g
sugars: 5g
potassium: 441.0mg
magnesium: 51.8mg
selenium: 24.4mcg
phosphorus: 239.4mg
vitamin B12: 1.1mcg
vitamin K: 140.8mcg
vitamin B6: .2mg
copper: .2mg
vitamin B1 - thiamin: .1mg
manganese: .6mg
zinc: 1.5mg
vitamin B2 - riboflavin: .5mg
vitamin B3 - niacin: 1.2mg
omega 3: .1g
omega 6: .8g