Sweet bell peppers are balanced by briny artichoke hearts and robust spinach. This crowd pleaser is quick to prepare and ideal for a potluck or family brunch.
This recipe comes to us from Vicki of The Funny Spoon.
- 2 1/2 cups nonfat milk
- 6 eggs
- salt and pepper, to taste
- 1 red pepper, chopped
- 1 onion, chopped
- 2 6.5 ounce jars artichoke hearts, chopped
- 2 cups fresh spinach, washed, picked over and chopped
- 1 13.5 ounce can chopped spinach, drained
- 4 slices 7 Grain Bread
- 4 ounces Monterey Jack Cheese, shredded or grated
Preheat oven to 350 degrees.
Beat eggs and milk together in a large bowl. Add salt and pepper to taste. Stir in chopped red pepper, onion, artichoke hearts and spinach.
Tear bread into crouton-sized pieces and layer bottom of baking dish. Pour egg mixture over top. Sprinkle with cheese.
Bake at 350 for 30-35 minutes, or until eggs fluff up and are fully cooked.
Artichoke Spinach Strata
Servings per Recipe: 10Amount per Serving
Calories from Fat: 65
Total Fat: 7.3g
Saturated Fat: 3.4g
Dietary Fiber: 3.3g
The U.S. Food and Drug Administration (FDA) recommends 2000 calories a day as a reasonable average guideline for most American adults. Click here to learn how you can use the Monday 2000 to reset the calorie budget you have to spend each day. For specific calorie recommendations based on your age, metabolism and medical history, consult your doctor or nutritionist.