Breakfast Strata

By garciamoss

We revamped this brunch classic so that you can have all the eggy taste with much less fat.

Ingredients

• 1/2 loaf (6 ounces) French or Italian bread, cut into 1/2-inch pieces
• 1 tablespoon unsalted butter
• 1 onion, chopped fine
• 1 garlic clove, minced
• 10 ounces frozen spinach, thawed, squeezed dry, and chopped coarse
• 1/2 cup dry white wine
• 6 large eggs
• 1 3/4 cups whole milk
• 1 teaspoon salt
• 1/4 teaspoon pepper
• 6 ounces feta cheese, crumbled (1 1/2 cups)

Preparation

Step 1

1. Adjust oven rack to middle position and heat oven to 275 degrees. Spread bread pieces out over rimmed baking sheet and bake until thoroughly dry and crisp, 30 to 40 minutes.

2. Melt butter in 10-inch nonstick skillet over medium heat. Add onion and cook until softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in spinach and cook until spinach is heated through, about 2 minutes; transfer to bowl. Add wine to now-empty skillet, bring to simmer over medium-high heat, and cook until it has reduced to 1/4 cup, about 3 minutes; set aside to cool separately.

3. Spray 8-inch square baking dish with vegetable oil spray. Whisk eggs, milk, reduced wine, salt, and pepper together in large bowl. Stir in dried bread, spinach mixture, and 1 cup feta until well combined. Pour mixture into prepared baking dish and cover with plastic wrap. Weight strata down with large zipper-lock bag filled with sugar. Refrigerate for 1 to 24 hours.

4. Adjust oven rack to middle position and heat oven to 325 degrees. Remove weight from strata and let stand at room temperature for 20 minutes. Unwrap, sprinkle with remaining 1/2 cup feta, and bake until surface is puffed and edges pull away slightly from dish, 50 to 55 minutes. Let cool slightly before serving.