Spinach and Cheddar Strata
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Spinach and Cheddar Strata
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 206 |
| pro | 13 g |
| total fat | 8 g |
| sat fat | 2 g |
| carb | 21 g |
| fibre | 4 g |
| chol | 111 mg |
| sodium | 542 mg |
| % RDI: | - |
| calcium | 20 % |
| iron | 13 % |
| vit A | 130 % |
| vit C | 53 % |
| folate | 31 % |
- Preparation time: 10 minutes
- Total time : 19 minutes
- Portion size: 4
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
In 9-inch (23 cm) oven safe nonstick skillet, heat half of the oil over medium heat; cook leek and broccoli until softened, about 5 minutes. Transfer to plate.
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.
