Crab and Spinach Strata

Very Healthy
Health score
64%
Crab and Spinach Strata
565 min.
8
1546kcal

Suggestions


Welcome to a delightful culinary experience with our Crab and Spinach Strata! This dish is not just a feast for the eyes but also a wholesome meal that brings together the rich flavors of imitation crabmeat, fresh spinach, and aromatic basil pesto. Perfect for lunch or dinner, this strata is a versatile main course that will impress your family and friends alike.

Imagine layers of crusty French bread soaked in a creamy egg and milk mixture, combined with the savory goodness of Swiss cheese and vibrant vegetables. Each bite offers a harmonious blend of textures and tastes, making it a satisfying choice for any occasion. With a health score of 64, this recipe is not only delicious but also very healthy, allowing you to indulge without the guilt.

Whether you're hosting a brunch or looking for a comforting dinner option, this Crab and Spinach Strata is sure to become a favorite in your household. The preparation may take some time, but the end result is well worth the wait. So gather your ingredients, roll up your sleeves, and get ready to create a dish that will leave everyone asking for seconds!

Ingredients

  •  bread french (1/)
  • 0.5 cup basil pesto 
  • oz swiss cheese shredded finely
  • 12 oz imitation crab refrigerated chunk-style
  • oz spinach frozen thawed
  • cup bell pepper red chopped
  • 0.5 cup onion chopped
  •  eggs 
  • 1.5 cups milk 
  • 0.5 teaspoon salt 

Equipment

  • bowl
  • oven
  • knife
  • baking pan
  • glass baking pan

Directions

  1. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread slices in single layer in bottom of baking dish.
  2. Cut remaining bread into cubes to fill in empty spaces.
  3. Spread pesto over bread.
  4. Sprinkle with 1 cup of the cheese.
  5. Layer imitation crabmeat, spinach, bell pepper, onion and remaining 1 cup cheese over bread.
  6. In large bowl, beat eggs, milk and salt until well blended.
  7. Pour over mixture in baking dish. Cover; refrigerate 8 hours or overnight.
  8. Heat oven to 350°F.
  9. Bake uncovered 45 to 55 minutes or until set and knife inserted in center comes out clean.
  10. Let stand 10 minutes before serving.

Nutrition Facts

Calories1546kcal
Protein17.54%
Fat18.21%
Carbs64.25%

Properties

Glycemic Index
25.56
Glycemic Load
181.4
Inflammation Score
-10
Nutrition Score
60.660869639853%

Flavonoids

Luteolin
0.12mg
Isorhamnetin
0.5mg
Kaempferol
0.07mg
Quercetin
2.07mg

Nutrients percent of daily need

Calories:1545.96kcal
77.3%
Fat:31.31g
48.17%
Saturated Fat:10.79g
67.43%
Carbohydrates:248.54g
82.85%
Net Carbohydrates:236.43g
85.98%
Sugar:26.47g
29.41%
Cholesterol:201.45mg
67.15%
Sodium:3395.31mg
147.62%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:67.83g
135.67%
Selenium:153.59µg
219.42%
Vitamin B1:3.29mg
219.07%
Folate:633.44µg
158.36%
Vitamin B2:2.36mg
138.92%
Manganese:2.63mg
131.61%
Vitamin K:123.41µg
117.53%
Vitamin B3:22.14mg
110.72%
Iron:19.2mg
106.65%
Vitamin A:5182.64IU
103.65%
Phosphorus:791.92mg
79.19%
Calcium:637.01mg
63.7%
Fiber:12.1g
48.41%
Magnesium:191.28mg
47.82%
Zinc:6.92mg
46.11%
Copper:0.78mg
39.13%
Vitamin B6:0.73mg
36.26%
Vitamin C:26.33mg
31.92%
Vitamin B5:2.57mg
25.71%
Vitamin B12:1.49µg
24.91%
Potassium:840.25mg
24.01%
Vitamin E:2.82mg
18.81%
Vitamin D:1.38µg
9.22%