- Photos (1)
Spinach, red pepper and feta come together in a Mediterranean-inspired strata; serve it for breakfast, lunch or dinner.
¾ cup milk
¾ cup half-and-half
½ teaspoon salt
½ teaspoon dried oregano
1/8 teaspoon white pepper
3 slices white sandwich bread, cubed
1 cup crumbled feta cheese
1 cup chopped frozen spinach, thawed and drained
1 cup roasted red peppers, diced
Coat a 9-by-13-inch baking dish with cooking spray.
In a medium bowl, whisk together the eggs, milk, half-and-half, salt, oregano and white pepper.
In the prepared baking dish, layer half each of the bread, cheese, spinach and red peppers, then repeat using the remaining ingredients to create a second layer of each. Pour the egg mixture evenly over the layers, gently pressing with a fork to make sure all of the ingredients are submerged.
Cover the baking dish with foil, crimping the edges tight. Refrigerate for at least an hour, or up to overnight (longer is better).
When ready to cook, heat the oven to 350 degrees. Uncover and bake the strata for 1 hour, or until puffy and a knife inserted at the center comes out clean.
Deborah Pankey, Daily Herald; inspired by Elizabeth Karmel
- Share Facebook Twitter
Article sent to (required)E-mail
Article sent from (required)E-mail Name
Subject Line (article title)
Message (optional)Success - Article sent Click to close
Interested in reusing this article?
Custom reprints are a powerful and strategic way to share your article with customers, employees and prospects.
The YGS Group provides digital and printed reprint services for Daily Herald. Complete the form to the right and a reprint consultant will contact you to discuss how you can reuse this article.Need more information about reprints? Visit our Reprints Section for more details.
Contact information ( * required )Name * Company Telephone * E-mail *
Article InformationTitle URL
Message (optional)Success - Reprint request sent Click to close