Tested till perfect Spinach and Cheddar Strata
Spinach and Cheddar Strata

Spinach and Cheddar Strata

Canadian Living Test Kitchen food experts create every recipe to inspire home cooks and share how fun and satisfying cooking is.

By The Canadian Living Test Kitchen

  • rating starrating starrating starrating starrating star
  • Prep time 10 minutes
  • Total time 19 minutes
  • Portion size 4


    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


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.

Nutritional Information Per serving: about

cal 206 pro 13g total fat 8g sat fat 2g
carb 21g fibre 4g chol 111mg sodium 542mg

% RDI:

calcium 20% iron 13% vit A 130% vit C 53%
folate 31%
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