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Spinach and Roasted Red Pepper Strata




Source of Recipe


MSN House & Home


List of Ingredients




Makes 12 servings


6 large eggs
3 cups of milk
3 tablespoons olive oil
1 cup chopped onion
3 cloves garlic, sliced
1 cup chopped drained roasted red peppers (from jar is fine)
1 (14-ounce) can diced tomatoes
1 tablespoon Dijon mustard
7 cups coarsely chopped spinach
1/4 teaspoon ground black pepper
1/4 teaspoon salt
12 slices firm white bread, crusts removed
1/3 pound shredded Asiago cheese
1/3 pound shredded provolone

Recipe



Grease a 9-by 13-inch baking dish.

In a large skillet, heat the olive oil over medium heat. Add the onions and cook, stirring, until lightly browned. Add the garlic and cook one minute longer. Stir in the tomatoes and mustard; cook until the tomatoes soften. Stir in the spinach, peppers and seasonings; cook 1 minute longer. Remove the skillet from the heat and cool for 10 minutes.

Arrange half of the bread in the bottom of the prepared baking dish. Top with half of the vegetable mixture, half of the Asiago cheese and half of the provolone. Make another layer with the remaining bread, vegetables and cheeses.

In a large bowl, lightly beat together the milk and eggs; pour over the vegetable-cheese mixture. Cover tightly and refrigerate overnight.

When ready to serve, heat oven to 350 degrees F. Cook the strata, uncovered, until the center appears to set, 40 to 50 minutes. Serve immediately.