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Individual Tomato Florentine Stratas

Individual Tomato Florentine Stratas
Personal servings of tomato Florentine strata that can be made ahead for a tasty addition to breakfast or brunch.
Prep Time:  15 minutes
Cook Time:  30 minutes
Servings:  4 servings

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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
1 cup milk
1/4 cup shredded part-skim mozzarella cheese (1 oz.)


Step 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.
Step 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.
Step 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.


Nutrition Information

Per Serving

Excellent Source: Protein, Vitamin A, Folate and Choline

Good Source: Vitamin D, Calcium and Iron

Calories: 170

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: 3343.5 IU
Vitamin D: 72 IU
Folate: 93.9 mcg
Calcium: 199 mg
Iron: 2.1 mg
Choline: 147.8 mg

Vitamin C: 12 mg
Vitamin E: 2.1 IU
Trans Fat: 0 g
Sugars: 5 g
Potassium: 436.9 mg
Magnesium: 51.8 mg
Selenium: 24 mcg
Phosphorus: 241.7 mg
Vitamin B12: 0.9 mcg
Vitamin K: 140.8 mcg
Vitamin B6: 0.2 mg
Copper: 0.2 mg
Vitamin B1 - Thiamin: 0.1 mg
Manganese: 0.6 mg
Zinc: 1.6 mg
Vitamin B2 - Riboflavin: 0.5 mg
Vitamin B3 - Niacin: 4.1 mg
Omega 3: 0.1 g
Omega 6: 1 g

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