Recipe: Spinach mushroom strata | Vancouver Sun

Featuring a sliced ​​loaf of bread, the savory recipe packs in vegetables and eggs for a main that could be enjoyed at any time of the day.

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Created by Karlene Karst, a BC-based nutritionist and author of This Kitchen is for Dancing, this dish is billed as being both “delicious” and “healthy.” Featuring a sliced ​​loaf of bread, the savory recipe packs in vegetables and eggs for a main that could be enjoyed at any time of the day:

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Spinach Mushroom Strata

1 sliced ​​loaf of Oroweat 22 GRAINS & SEEDS bread, a few days old and cut into 1-inch cubes

2 tbsp (30 mL) butter

1 small sweet onion

1 tbsp (15 mL) chopped fresh rosemary

2 cups (500 mL) sliced ​​mushrooms

3 cups (750 mL) fresh spinach, packed

2 cups (500 mL) grated Swiss cheese

8 organic and free-range eggs

2 cups (500 mL) full-fat coconut milk

1 cup (250 mL) full-fat Greek yogurt

2 tsp (10 mL) sea salt

1/2 tsp (2.5 mL) black pepper

1 tsp (5 mL) Dijon mustard

1/4 tsp (1 mL) nutmeg

1/2 cup (125 mL) crumbled goat cheese

Preheat oven to 400 F. Place the bread cubes on a baking sheet and toast in the oven until golden brown, about 10 minutes. Remove from the oven and set aside. Turn the oven down to 350 F.

In a large sauté pan over medium heat, cook the onions, mushrooms and rosemary in the butter until vegetables are softened, about 7 minutes. Add the spinach to the pan and cook for another 5 minutes until the spinach is wilted and completely cooked down. Pull the pan off the heat, and let cool.

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Line a 9-inch square or round casserole dish with parchment paper and lightly grease; set aside. In a large mixing bowl add the toasted bread cubes along with the mushroom-onion mixture and 2 cups of Swiss cheese; toss to combine.

In a blender combine the eggs, coconut milk, Greek yogourt, salt, pepper, mustard and nutmeg. Blend for 10 seconds until combined.

Add the bread and mushroom-onion mixture to the baking dish. Carefully pour the egg mixture over the bread.

Press the bread cubes down to make sure they’re totally submerged. Sprinkle it with goat cheese.

Bake the strata uncovered until it has puffed slightly and it’s golden brown on top, about 1 hour and 15 minutes (check at 40 minutes). If the strata gets too dark, cover with foil and continue cooking. Let the strata cool in the pan on a wire rack for 15 minutes before serving. Enjoy!

Serve 8.

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