Spinach Mushroom Strata
Serves: 12
 
Ingredients
  • 1 Tbsp olive oil
  • ½ cup onions, finely chopped
  • 1 cup mushrooms, sliced
  • 10 oz frozen spinach, thawed and squeezed dry
  • 1 cup no-salt Swiss cheese, shredded or grated.
  • 6 large eggs (or 5 extra large eggs)
  • 1½ cups nonfat milk
  • dash of black pepper
  • ⅛ tsp nutmeg
  • 4 slices slightly stale (day-old) white or whole-wheat bread, cubed with crusts trimmed off
  • Optional: ½ to ¾ lb. no-salt sausage, crumbled and well cooked. (see recipe)
Instructions
  1. pray a 9 X 13 inch baking dish with light coating of cooking spray.
  2. Heat the olive oil or butter in a frying pan over medium heat. Add the sliced mushrooms and onion sauté for 4-6 minutes, or until the onions are tender. Add spinach. Cook and stir for 1 minute more. Drain any liquid off the cooked vegetables.
  3. Whisk the egg and milk together in a large bowl. Season with the pepper and nutmeg and mix until blended.
  4. Put the ½ of the bread cubes in the casserole pan. Top with ½ of the vegetables (and ½ of optional cooked sausage). Then top with ½ of the cheese. Repeat 1 more time.
  5. Pour the egg and milk mixture over the casserole.
  6. Cover with foil or plastic wrap and refrigerate overnight, or up to 24 hours.
  7. Preheat the oven to 350 degrees.
  8. Bake uncovered for 1 hour, or until risen, puffed and browned and it doesn’t jiggle in the middle. Let it stand 5 minutes before serving.
Nutrition Information
Serving size: ½ cup. Sodium: 107 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/spinach-mushroom-strata/