Spinach Mushroom Strata
- 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)
- pray a 9 X 13 inch baking dish with light coating of cooking spray.
- 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.
- Whisk the egg and milk together in a large bowl. Season with the pepper and nutmeg and mix until blended.
- 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.
- Pour the egg and milk mixture over the casserole.
- Cover with foil or plastic wrap and refrigerate overnight, or up to 24 hours.
- Preheat the oven to 350 degrees.
- 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.
Serving size: ½ cup. Sodium: 107 mg.
Recipe by The Low Sodium Spot at https://waltonspot.com/lowsodium/recipes/vegetable-recipes/spinach-mushroom-strata/
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