Mushroom, spinach, and feta strata
Prep Time
Price Per Serving
Cooking Mode
15 mL (1 tbsp.) tbsp. canola oil
1 red onion
1 package sliced mushrooms
1 red pepper
750 mL (3 cups) cup spinach
1 loaf crusty bread, roughly cut into 1 cm cubes
125 mL (½ cup) cup crumbled feta cheese
8 eggs
625 mL (2 1⁄2 cups) cup milk
5 mL (1 tsp.) tsp dried oregano
5 mL (1 tsp.) tsp salt
2 mL (½ tsp.) tsp pepper
15 mL (1 tbsp.) tbsp. canola oil
1 red onion
1 package sliced mushrooms
1 red pepper
750 mL (3 cups) cup spinach
1 loaf crusty bread, roughly cut into 1 cm cubes
125 mL (½ cup) cup crumbled feta cheese
8 eggs
625 mL (2 1⁄2 cups) cup milk
5 mL (1 tsp.) tsp dried oregano
5 mL (1 tsp.) tsp salt
2 mL (½ tsp.) tsp pepper
Directions
1Preheat oven to 190°C (375°F). Grease a 23 x 33 cm (9 × 13 in.) baking dish.
2Heat oil in a skillet over medium-high heat. Add onion, mushrooms, and sweet pepper and cook until all liquid from mushrooms has evaporated, about 8 minutes. Add spinach and cook until wilted. Let cool slightly.
3In a large bowl, stir together bread cubes, vegetable mixture, and feta. Spread mixture in baking dish.
4In a bowl, whisk together eggs, milk, and seasoning. Pour over bread mixture and let stand for 1 hour or an entire day.
5Bake strata on the bottom rack of oven until puffed, golden and set, 40 to 45 minutes.
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