Tuesday: Spinach & Mushroom Strata

Adapted from Cooking Light Holiday Cookbook

Chef’s Notes: Have you ever seen The Family Stone? You know, the one with Sarah Jessica Parker as the up-tight girlfriend who is meeting her boyfriend’s family for the first time and has a hard time loosing up? Remember when she wanted to make strata for everyone, and found out that her beloved boyfriend was allergic to mushrooms? That has nothing to do with this recipe, but that’s all I could think about when I made this!

Plan of Attack:

1. The night before- make spinach/mushroom mixture and create stratas

2. Allow to set up overnight

3. Bake for 40 minutes the day of eating

Ingredients for 2:

1 ciabatta roll (or bread of your choice: French bread, whole wheat, etc.)

Cooking spray

½ yellow onion, chopped

2 garlic cloves, minced

1 (8-oz) package mushrooms, sliced

½ Tbsp all-purpose flour

½ package fresh spinach

¼ tsp salt

¼ tsp black pepper

¼ C crumbled feta cheese

1 C milk

1 Tbsp Dijon mustard

½ tsp dried oregano

2 eggs, lightly beaten

2 egg whites, lightly beaten

Instructions:

1. Preheat oven to 350 degrees
2. Slice ciabatta roll in half and place on baking sheet and toast for 12 minutes
3. Meanwhile heat a large skillet coated with cooking spray to medium-high heat. Add onion, garlic and mushrooms; sauté for 5 minutes
4. Sprinkle flour over mixture and stir for 1 minute
5. Add spinach a handful at a time until all has wilted; cook for an additional 3 minutes. Season with salt and pepper; set aside
6. Spray 2 oven-safe ramekins with cooking spray. Break up ½ of the ciabatta roll and layer it evenly among the two bowls.
7. Top the bottom bread layer with the spinach/mushroom mixture, sharing it evenly between the two ramekins
8. Top with feta cheese then top with the last of the ciabatta roll
9. In a bowl whisk the egg whites, add milk, mustard and oregano
10. In another small bowl beat together the remaining 2 eggs, add to the milk mixture and pour half of the mixture into each of the ramekins, being careful not to overflow.
11. Cover with plastic wrap, and refrigerate overnight
12. The day of eating: preheat oven to 350 degrees
13. Bake for 40 minutes
14. Enjoy!