Recipe Image

Tomato, Spinach, and Feta Strata

  • 30 m
  • 6 h
Diabetic Living Magazine
“A colorful, delicious bake of eggs and whole wheat bread layered with asparagus, spinach, tomatoes, and feta cheese makes a special breakfast or brunch entree. Best of all, you make it ahead of time.”


    • Nonstick cooking spray
    • 4 cups cubed whole grain bread
    • 1 pound asparagus, trimmed and cut into 1-inch pieces
    • 1 cup chopped onion
    • 2 cups fresh baby spinach
    • 6 eggs
    • 1 cup fat-free milk
    • ⅛ teaspoon sea salt or kosher salt
    • ⅛ teaspoon freshly ground black pepper
    • 2 plum tomatoes, thinly sliced
    • ½ cup reduced-fat feta cheese
    • ¼ cup snipped fresh basil


  • 1 Coat a 2-quart rectangular baking dish with cooking spray. Arrange half of the bread cubes in the prepared baking dish.
  • 2 In a covered medium saucepan, cook asparagus and onion in a small amount of boiling water for 2 to 3 minutes or just until tender; stir in spinach. Immediately drain well. Spoon half of the asparagus mixture over bread in baking dish. Top with the remaining bread cubes and the remaining asparagus mixture. Set aside.
  • 3 In a large bowl, whisk together eggs, milk, salt, and pepper. Pour evenly over mixture in baking dish. With the back of a large spoon, lightly press down layers. Arrange tomato slices on top. Top with feta cheese and basil. Cover with foil; refrigerate for 4 to 24 hours.
  • 4 Preheat oven to 325°F. Bake, covered, for 30 minutes. Uncover; bake about 40 minutes more or until center registers 180°F when tested with an instant-read thermometer (there will be some liquid left in center that will be absorbed during standing). Let stand on a wire rack for 10 minutes before serving.
ALL RIGHTS RESERVED © 2019 Printed From 9/22/2019