Artichoke Spinach Strata - vegetarian recipes

Artichoke Spinach Strata

November 2 2015 Meatless Monday 


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Sweet bell peppers are balanced by briny artichoke hearts and robust spinach. This crowd pleaser is quick to prepare and ideal for a potluck or family brunch. This recipe comes to us from Vicki of The Funny Spoon. Serves 10 - 2 1/­­2 cups nonfat milk - 6 eggs - salt and pepper, to taste - 1 red pepper, chopped - 1 onion, chopped - 2 6.5 ounce jars artichoke hearts, chopped - 2 cups fresh spinach, washed, picked over and chopped - or - 1 13.5 ounce can chopped spinach, drained - 4 slices 7 Grain Bread - 4 ounces Monterey Jack Cheese, shredded or grated Preheat oven to 350 degrees. Beat eggs and milk together in a large bowl. Add salt and pepper to taste. Stir in chopped red pepper, onion, artichoke hearts and spinach. Tear bread into crouton-sized pieces and layer bottom of baking dish. Pour egg mixture over top. Sprinkle with cheese. Bake at 350 for 30-35 minutes, or until eggs fluff up and are fully cooked. The post Artichoke Spinach Strata appeared first on Meatless Monday.

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