Artichoke and Spinach Strata
Prep time: 
Cook time: 
Total time: 
Serves: 8 servings
  • 1 (10 oz) package frozen chopped spinach
  • 1 (14 oz) can quartered artichoke hearts, drained
  • 8 oz whole wheat sourdough bread, cubed (about 5 cups)
  • 4 oz (1 cup) reduced-fat Monterey Jack cheese, shredded
  • Non-stick cooking spray
  • 1 oz (1/4 cup) Parmesan cheese, grated
  • 1¾ cups 1% milk
  • 2 tsp Dijon mustard
  • ½ tsp black pepper
  • ½ tsp salt
  • Dash of ground nutmeg
  • 4 large eggs
  1. Preheat oven to 375 degrees F.
  2. Defrost spinach in fridge overnight or run under hot water in a fine mesh colander. Squeeze dry to remove all excess water.
  3. Combine spinach, quartered artichokes, bread cubes, and Monterey Jack cheese in a large bowl; mix well. Transfer to a 9-inch x 13-inch baking dish that has been misted with nonstick cooking spray. Sprinkle Parmesan cheese over top.
  4. In the bowl, combine milk, Dijon, pepper, salt, nutmeg, and eggs and whisk well. Pour egg mixture evenly over bread mixture.
  5. Bake for 40-45 minutes or until set. Turn broiler to high (550 degrees F). Broil 3-4 minutes or until edges are lightly browned. Remove from oven and allow to cool for 5-10 minutes before serving.
Recipe slightly adapted from Cooking Light
Nutrition Information
Serving size: ⅛ recipe Calories: 266 Fat: 11.4 Carbohydrates: 16.8 Sugar: 3.3 Sodium: 658 Fiber: 1.8 Protein: 19.3 Cholesterol: 46
Recipe by Prevention RD at