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Two-Cheese Vegetable Strata

  • 12servings
  • 298calories

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Source: www.delish.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B9, B12, H, C, E, P
MineralsNatrium, Fluorine, Chromium, Manganese, Silicon, Calcium, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 tablespoon(s) olive oil

  2. 1 medium fennel bulb , trimmed and chopped

  3. 1 medium onion , thinly sliced

  4. 3 clove(s) garlic , sliced

  5. 1 can(s) (14 1/2-ounce) diced tomatoes

  6. 1 tablespoon(s) Dijon mustard

  7. 8 cup(s) coarsely chopped spinach

  8. 1/4 teaspoon(s) ground black pepper

  9. 1/4 teaspoon(s) dried oregano leaves

  10. 1/4 teaspoon(s) salt

  11. 12 slice(s) firm white bread , crusts removed 1/3pound(s) shredded Asiago cheese

  12. 1/3 pound(s) shredded provolone

  13. 3 cup(s) milk

  14. 6 large eggs

Instructions Jump to Ingredients ↑

  1. Grease a 9- by 13-inch baking dish. In a large skillet, heat olive oil over medium heat. Add fennel and sauté 10 minutes. Add onion and sauté until vegetables have lightly browned -- 8 to 10 minutes. Add garlic and cook 1 minute more. Stir in tomatoes and mustard; cook until tomatoes soften -- 10 to 12 minutes. Stir in the spinach, pepper, oregano, and salt; cook 1 minute more. Remove skillet from heat and let cool 10 minutes.

  2. Arrange half of the bread in the bottom of the prepared baking dish. Top with half of the vegetable mixture, half of Asiago cheese, and half of provolone cheese. Make another layer with the remaining bread, vegetables, and cheeses.

  3. In a large bowl, lightly beat together milk and eggs; pour over vegetable-and-cheese mixture. Cover tightly with plastic and refrigerate overnight.

  4. When ready to serve, heat oven to 350 degrees F. Cook strata, uncovered, until the center appears set -- 40 to 50 minutes. Serve immediately.

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