Serves: 8 or you can make 16 mini-stratas in a muffin tin or ramekins
Ingredients
2 Tablespoons unrefined, cold pressed, extra virgin olive oil
1 large onion, diced
10 ounces fresh spinach leaves
8 large eggs
2 ½ cups whole milk or plain, unsweetened hemp milk
1 ¼ teaspoons sea salt
½ teaspoon ground pepper
6 ounces feta cheese, crumbled
1 cup shredded mozzarella
2 large tomatoes (when in season), seeded (if desired) and diced
8 cups of whole wheat, spelt or sourdough bread, cut into 1-inch cubes (I used Whole Foods' "Seeduction" bread here)
Butter or olive oil for greasing baking dish
Instructions
Warm the olive oil in a large skillet over medium heat. Add the onion and sauté until tender, about 4-5 minutes. Add the spinach and cook until wilted, a few more minutes.
In a large bowl, beat the eggs with the milk, sea salt and pepper. Stir in the cheeses, tomato (if using), bread and spinach-onion mixture.
Lightly grease a 13 x 9 –inch baking dish and pour the strata mixture into the dish. Cover and refrigerate overnight.
Preheat oven to 375 degrees. Uncover baking dish and bake for 45-55 minutes or until egg mixture is set and top is golden brown.
Notes
Can be frozen if wrapped tightly. Thaw in the refrigerator before baking. I’ve done it and you can’t tell at all that it’s been frozen.
MINI-STRATAS: grease 16 individual ramekins or muffin tins. First layer bread, then vegetables and cheese. Last, pour beaten eggs mixed with milk, salt and pepper on top. Bake for 25-30 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/spinach-and-feta-strata/