My two nephews came to visit for Easter, and I wanted to make sure I spent time with them, instead of the kitchen!  So I put together this Spinach and Tomato Strata early in the morning, and popped it in the refrigerator.  We went to the park and played, and then came home.  I put the dish in the oven, and we played some more.

A short while later, brunch was served.  The strata was accompanied by chicken sausage, fruit salad, and Hot Cross Biscuits.  The consensus was that the strata was good, but could be even better.  My sister suggested adding Parmesan cheese to the spinach/tomato mixture, and adding more salt and pepper.  I also think it would be better if the bread was torn into smaller pieces.  But it was certainly nice to have almost the whole meal prepared in advance.  We’ll have plenty of opportunities this summer to try out those changes and I’ll keep you posted.

Spinach and Tomato Strata

1 (28 oz.) can petite diced tomatoes, drained well
1 loaf sturdy whole wheat bread
1 (10 oz.) package frozen spinach, thawed and drained
1 T Garlic Gold toasted garlic bits
5 eggs
2 1/2 c. skim milk
Salt & Pepper
1 c. reduced fat shredded cheddar cheese

Spread half of tomatoes in a 13″x9″ dish coated with cooking spray.  Place one layer of bread slices in the dish, tearing the pieces to fit around the edges.  Mix remaining tomatoes with spinach and garlic.  Scoop evenly onto bread.  Add another layer of bread slices.

Mix eggs, milk, salt and pepper  in a large bowl and pour over everything.  Top with shredded cheddar.  Cover and refrigerate for at least 2-3 hours.  Remove from refrigerator and bake uncovered at 375F for 45-50 minutes, until set.

-Adapted from Cooking Light

• Breakfast