Spinach and Feta Strata With Walnuts
Source of Recipe
SHAPE Magazine
List of Ingredients
2 teaspoons olive oil
8 large scallions, thinly sliced
2 teaspoons minced garlic
10 ounces frozen chopped spinach, thawed and squeezed dry
3 tablespoons chopped fresh parsley
2 ounces feta, crumbled
1 cup nonfat milk
23 cup nonfat cottage cheese
Salt and ground black pepper to taste
1 large whole egg
5 large egg whites
2 large slices whole-wheat sourdough bread, toasted and cut into 1-inch squares (you may substitute regular whole-wheat bread)
2 tablespoons chopped walnuts Recipe
Preheat oven to 400 F.
Heat oil in a 9 1/2-inch nonstick ovenproof skillet over medium-high heat. Add scallions and minced garlic and saut until scallions are almost tender, about 3 minutes. Remove skillet from heat. Stir in the spinach and parsley, then feta. Set aside.
In a blender, pure milk, cottage cheese, salt and pepper until smooth. Add egg and egg whites, pulsing a few times to incorporate.
Pour mixture over spinach, then stir in the toasted bread. Bake, uncovered, for 12 minutes. Sprinkle nuts over strata and continue baking until just set in center and pale golden on top, approximately 8 minutes longer.
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