Spinach and Parmesan Strata

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Another great option to prep ahead of time and save for a rainy day. It’s hearty, comforting, and can be enjoyed for any meal of the day. It takes almost no time to make, the hardest part is waiting for it to bake as the smell fills your kitchen. Are you salivating yet?

If you’re not ready to bake it immediately (like in the pictures), you can still assemble everything, store it in the fridge, and pop it in the oven when you’re ready. It can also easily be customized to fit your specific dietary needs and vegetables, so find what works best for you and use the below as just a guide - which goes the same for all of my recipes.

RECIPE:

Ingredients:

• 2 tbsp olive oil

• 1 diced red onion

• 2 tsp minced garlic

• 1 bag of baby spinach 

• ½ tsp red pepper flakes

• Salt & pepper 

• 3 cups diced french bread (gluten free if desired)

• 6 eggs

• 1 can coconut milk

• 2 tbsp dijon mustard 

• Freshly shaved parmesan cheese 

Directions:

• Cook onion in oil for 5 minutes or until soft, then stir in garlic and cook until fragrant. Add the spinach and spices and cook until spinach is wilted. 

• Line bottom of baking dish with 1/3 of the bread cubes, add 1/3 of spinach mixture, and top with cheese. Repeat 3 times. 

• Whisk eggs, milk, and dijon in a bowl. Slowly pour over the bread, spinach, and cheese layers. Top with additional cheese and cover tightly with aluminum foil.

• Bake or refrigerate for up to 1 day. Bake at 350 for 45-55 minutes, or until set in the center.

Enjoy!