If you’ve been going through your fridge trying to get creative with things you have left before you head out to the supermarket again amidst this quarantine or if you’ve got a bunch of leftovers that you’re trying to figure out what to do with – I have an idea! Last year I took some photos of this Spinach & Broccoli Strata. If you don’t know what a strata is, it’s a layered brunch dish. I found this recipe online last year when I was trying to figure out what to do with some leftover spinach and broccoli I had besides the normal sautéing and salad. I pretty much followed the recipe, but made a few slight changes. The changes I made were that I parboiled the broccoli instead of steaming it, I used leftover baguette instead of the whole wheat bread, and I halved the recipe.
For the recipe you’ll need:
- olive oil
- raw spinach
- sea salt
- ground black pepper
- nonfat cooking spray (I use oil)
- whole grain braid (I used leftover baguette)
- crumbled feta cheese
So the recipe calls for steaming the broccoli – I parboiled it. Then, roughly chop the broccoli. Next, in a skillet cook the onion until it’s translucent before adding in the garlic. In a large bowl mix together the eggs, milk, spinach, salt, pepper, broccoli, and onion.
I oiled a baking dish and put the cubed baguette down on the bottom of the dish with the feta. Pour the egg mixture over it and gently press down so that the bread absorbs the mixture. Cover with foil and bake for 20 minutes at 350 and then an additional 15-25 minutes uncovered. I also put the broiler on for a few minutes because after the 45 minutes it was still a little runny.
It tastes delicious and is a great brunch idea! It’s also a great idea if you’ve got your fridge overflowing with leftovers that you need to use up before they go bad!