Artichoke-Spinach Strata

Health score
14%
Artichoke-Spinach Strata
330 min.
8
398kcal

Suggestions


Are you looking for a delicious and satisfying dish that will impress your family and friends? Look no further than this Artichoke-Spinach Strata! Perfect for lunch, dinner, or any gathering, this savory strata combines the rich flavors of artichoke hearts and spinach with the comforting texture of rustic bread. It's a delightful way to elevate your meal while keeping it simple and wholesome.

Imagine the aroma of sautéed red bell peppers, onions, and garlic wafting through your kitchen as you prepare this dish. The vibrant colors and fresh ingredients not only make it visually appealing but also pack a nutritious punch. With a creamy blend of Monterey Jack and Parmesan cheeses, each bite is a heavenly experience that balances richness with the freshness of vegetables.

This strata is not just a treat for the taste buds; it's also incredibly versatile. You can prepare it ahead of time, allowing the flavors to meld beautifully overnight. Just pop it in the oven when you're ready to serve, and you'll have a warm, golden-brown masterpiece that will have everyone coming back for seconds. Whether you're hosting a brunch or a cozy family dinner, this Artichoke-Spinach Strata is sure to become a favorite in your recipe repertoire!

Ingredients

  • teaspoons vegetable oil 
  • cup bell pepper red finely chopped (1 medium)
  • 0.5 cup onion finely chopped (1 medium)
  • cloves garlic finely chopped
  • 14 oz artichoke hearts drained coarsely chopped quartered canned ()
  • oz spinach frozen thawed
  • cups bread crumbs cubed (1 inch) ( 1 lb)
  • oz monterrey jack cheese shredded
  •  eggs 
  • 2.5 cups milk 
  • 0.5 teaspoon ground mustard 
  • teaspoon salt 
  • 0.3 teaspoon pepper 
  • oz parmesan shredded

Equipment

  • bowl
  • frying pan
  • oven
  • knife
  • whisk
  • aluminum foil
  • glass baking pan

Directions

  1. In 10-inch nonstick skillet, heat oil over medium heat.
  2. Add bell pepper, onion and garlic; cook about 6 minutes, stirring occasionally, until tender.
  3. Remove from heat. Stir in artichokes and spinach; set aside.
  4. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in dish. Spoon vegetable mixture evenly over bread cubes; sprinkle with Monterey Jack cheese.
  5. In medium bowl, beat eggs, milk, mustard, salt and pepper with wire whisk until blended; pour evenly over bread, vegetables and cheese.
  6. Sprinkle with Parmesan cheese. Cover tightly with foil; refrigerate at least 4 hours but no longer than 24 hours.
  7. Heat oven to 350°F.
  8. Bake covered 30 minutes. Uncover; bake 20 to 30 minutes longer or until top is golden brown and knife inserted in center comes out clean.
  9. Let stand 10 minutes before cutting.

Nutrition Facts

Calories398kcal
Protein18.66%
Fat56.82%
Carbs24.52%

Properties

Glycemic Index
26.63
Glycemic Load
1.97
Inflammation Score
-10
Nutrition Score
23.589565090511%

Flavonoids

Luteolin
0.12mg
Isorhamnetin
0.5mg
Kaempferol
0.07mg
Myricetin
0.02mg
Quercetin
2.09mg

Nutrients percent of daily need

Calories:397.67kcal
19.88%
Fat:25.16g
38.71%
Saturated Fat:13.26g
82.84%
Carbohydrates:24.42g
8.14%
Net Carbohydrates:21.14g
7.69%
Sugar:14.42g
16.02%
Cholesterol:155.65mg
51.88%
Sodium:919.6mg
39.98%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:18.59g
37.18%
Vitamin K:122.77µg
116.92%
Vitamin A:4844.18IU
96.88%
Calcium:401.69mg
40.17%
Vitamin C:26.58mg
32.21%
Phosphorus:321.95mg
32.2%
Vitamin B2:0.48mg
28.17%
Selenium:18.61µg
26.59%
Folate:94.42µg
23.61%
Vitamin B12:0.97µg
16.12%
Manganese:0.3mg
14.93%
Magnesium:54.65mg
13.66%
Fiber:3.28g
13.11%
Vitamin B6:0.26mg
12.84%
Zinc:1.89mg
12.58%
Vitamin E:1.78mg
11.84%
Potassium:413.49mg
11.81%
Iron:2.11mg
11.74%
Vitamin D:1.66µg
11.08%
Vitamin B1:0.15mg
9.88%
Vitamin B5:0.97mg
9.75%
Vitamin B3:1.77mg
8.86%
Copper:0.09mg
4.53%