Friday, July 01, 2005

Spinach and Fire Roasted Tomato Strata

Spinach and Fire Roasted Tomato Strata(Adapted from CL)

1 teaspoon olive oil
3 garlic cloves, minced
10 ounces fresh spinach
2 - 14.5 ounce cans diced fire roasted tomatoes, drained and divided
16 ounces loaf of country style white bread, sliced into 16 pieces and then cut in half
2 1/2 cups milk
1/4 teaspoon salt
1/4 teaspoon black pepper
5 large eggs
3 ounces shredded three cheese blend

In a large saucepan, heat oil over medium heat. Add garlic and spinach. Cook 3 minutes or until spinach wilts and liquid almost evaporates. Let cool.

Lightly coat a 13X9" baking pan with cooking spray. Spread 1 can of tomatoes over the bottom. Arrange half of the bread slices over tomatoes. Top with remaining can of tomatoes, spinach mixture, and leftover bread slices.

In a large bowl, whisk together milk, salt, pepper, and eggs. Pour over bread slices and sprinkle with cheese. Cover and refrigerate 8 hours.

Preheat oven to 375

Uncover and bake for 50 minutes or until set.

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