1 teaspoon olive oil
3 garlic cloves, minced
1 (10-ounce) package fresh spinach
2 (14.5-ounce) cans diced tomatoes, drained and divided
16 (1-ounce) slices sturdy white bread, cut in half
2 1/2 cups 1% low-fat milk
1/4 teaspoon salt
1/4 teaspoon black pepper
5 large eggs
3/4 cup (3 ounces) shredded reduced-fat Jarlsberg cheese
Heat oil in a Dutch oven over medium heat. Add garlic and spinach; cook 3 minutes or until spinach wilts and liquid almost evaporates. Cool.
Spread 1 can of tomatoes over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of the bread slices over tomatoes; top with 1 can of tomatoes, spinach mixture, and remaining bread slices. Combine milk, salt, pepper, and eggs in a large bowl; stirring with a whisk. Pour over bread slices; sprinkle with cheese. Cover and refrigerate 8 hours.
Preheat oven to 375°.
Uncover strata. Bake at 375° for 50 minutes or until set.
Yield: 9 servings
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Recipe Copyright © Cooking Light Magazine