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.
INGREDIENTS
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
tips
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.
American Egg Board
