
Individual Tomato Florentine Stratas

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 center comes out clean, about 30 minutes.
large EGGS |
4
|
torn fresh spinach (about 4 oz.) |
2 cups
|
whole wheat bread cubes (1-inch) (about 2 slices) |
1 1/2 cups
|
medium tomato, chopped |
1
|
dried Italian seasoning |
1 tsp.
|
milk |
1 cup
|
shredded part-skim mozzarella cheese (1 oz.) |
1/4 cup
|
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.
This recipe is an excellent source of choline, folate, vitamin A and protein.
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 |