Рецепт Spinach, Mushroom & Sourdough Strata (Video) [And A Giveaway]
Spinach, Mushroom & Sourdough Strata (Video) [And A Giveaway]
I think of a strata as like the bread pudding of a quiche or frittata.
A combination of egg and milk absorbed by hearty chunks of sourdough bread which when cooked up results in a crispy, crunch exterior paired with a light, custard-like center.
It’s rich and light all at the same time.
This would be the ideal recipe to make for Mothers Day because you can prep everything the night before and then simply pop it in the oven and hour before you are ready to serve it. For me, this strata served with a fresh fruit salad and a pot of strong brewed coffee would be the perfect start to any day, holiday or not.
This video was a part of a Mothers Day collaboration with some other tasty YouTube channels, so if you are interested in some more recipes for Mothers Day be sure to check out the playlist here.
And now for the giveaway!
I recently had the opportunity to try out this Go Long Crew With Thumb-Holes from Albion Fit (they specialize in fashionable and practical women’s fitness, swimwear, and workout clothing) and now have the chance to give one top away to one of YOU!
What I love about this top (other than the rich, deep, hue of the color) is the way it feels on my body. It’s soft, silky, and super comfy; the kind of shirt you don’t want to take off.
To enter the Clean & Delicious® giveaway for the ‘Go Long Crew With Thumb-Holes from Albion Fit’ all you have to do is:
For additional entries:
Become a fan of Clean & Delicious on Facebook. Leave a separate comment on this post indicating you’ve completed this.
Tweet the following: It’s a #giveaway – Enter to #win @Albionfit GoLongCrew via @DaniSpies #eatclean http://tinyurl.com/c635cxp Leave a separate comment on this post indicating you’ve completed this.
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Spinach Mushroom & Sourdough Strata
Yield: 8 servings
Prep Time: 25 minutes + 8 hours to chill
Cook Time: 50 minutes
Total Time: 8 hours 15 minutes
Ingredients:
- 8 oz. sourdough bread cut into 1-inch cubes
- 1 tsp. olive oil
- 8 oz. cremini mushrooms, sliced
- 2 cloves of garlic
- ¼ cup sliced scallions
- 16 oz. bag frozen spinach defrosted, and squish out all water
- 5 eggs
- 8 egg whites egg whites (1-cup)
- 2 cups of milk
- 1.5 cups shredded Gruyere cheese
- Salt and pepper to taste
Directions:
Lightly coat a 13x9 inch glass-baking pan with coconut oil or cooking spray.
Heat olive oil in a non-stick sauté pan. Add mushrooms and sauté for about five minutes or until lightly browned.
Add garlic, scallions, and spinach to the pan and mix until well incorporated. Shut off the heat and season with salt and pepper.
While your veggie mixture is cooling, combine eggs, egg whites, milk and cheese in a large bowl. Season egg mixture with a little salt and pepper.
Add cooled veggie mixture to the egg mixture and combine well. Transfer everything into baking dish, cover tightly with saran wrap, and place in the fridge for 8 hours or over night.
When you are ready to bake, remove saran wrap and place into a 400-degree oven for 45-50 minutes or until the top of the bread is browned and eggs are set. Enjoy!
Makes 8 servings.
Nutritional Analysis
Nutrients per 1/8th of recipe; Calories: 250; Total Fat: 9.8g; Saturated Fat: 4.9g; Cholesterol: 129mg; Carbohydrate: 20.4g; Dietary Fiber: 1.2g; Sugars: 3.3g; Protein: 17.2g