Individual Tomato Florentine Stratas

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  • Ingredients
    4 large EGGS
    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.)

    Yields: 4 servings

  • Nutritional Information

    Per serving: 1/4 of recipe

    Calories: 178

    Total fat: 8 g
    Saturated fat: 3 g
    Polyunsaturated fat: 1 g
    Monounsaturated fat: 2 g

    Cholesterol: 196 mg
    Sodium: 242 mg
    Carbohydrates: 13 g
    Fiber: 2 g
    Sugar: 6 g
    Protein: 13 g
    Vitamin A: 191 mcg
    Vitamin D: 1 mcg
    Folate: 90 mcg
    Choline: 154 mg
    Calcium: 222 mg
    Iron: 2 mg
    Potassium: 222 mg

    This recipe is an excellent source of choline, folate, vitamin A and protein.


  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 center comes out clean, about 30 minutes.

Insider Info

  • Personal servings of tomato Florentine strata can be made ahead of time for a tasty addition to breakfast or brunch.
  • One-dish strata: Layer ingredients in same order as above in greased 8-inch square baking dish. Bake as above.