Spinach and Cheddar Strata
Spinach and Cheddar Strata
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 206206 cal |
| pro | 13 g13g pro |
| total fat | 8 g8g total fat |
| sat fat | 2 g2g sat fat |
| carb | 21 g21g carb |
| fibre | 4 g4g fibre |
| chol | 111 mg111mg chol |
| sodium | 542 mg542mg sodium |
| % RDI: | - |
| calcium | 20 %20% calcium |
| iron | 13 %13% iron |
| vit A | 130 %130% vit A |
| vit C | 53 %53% vit C |
| folate | 31 %31% folate |
- Preparation time: 10 minutes
- Total time : 19 minutes
Ingredients
-
1 tbsp (15 mL) olive oil
1 leek, (white and light green part) thinly sliced
2 cups (500 mL) broccoli florets
4 slices whole grain bread, cut in chunks
3 eggs
3 egg whites
1 can (284 mL) CAMPBELL'S Condensed Cream of Broccoli and Cheese Soup
1 cup (250 mL) 1% milk
1/4 tsp (1 mL) pepper
1/4 cup (60 mL) shredded fat-reduced Cheddar cheese
1 pkg (10 oz/280 g) frozen spinach, thawed, squeezed dry and chopped
Preparation
Toast bread in skillet to brown all over, about 2 minutes. In bowl, whisk together eggs,egg whites, soup, milk and pepper; stir in cheese, spinach and bread, pressing down to soak bread.
In same skillet, heat remaining oil over medium-high heat, swirling to coat pan. Scrape egg mixture into pan; bake in 425ºF (220ºC) oven until puffed, browned and edge has pulled away from side of pan, 12 to 15 minutes.
Additional information : Tip: Re-heat and enjoy with a salad for dinner or as a sandwich filling for lunch.
- Keywords : Dinner; Brunch; Vegetarian; Skillet; Spinach; Eggs; Cheddar cheese; Milk;







