Yield 4
Prep time
12 MinCook time
25 MinTotal time
37 MinBroccoli Breakfast Strata
Double this recipe for brunch or leftovers.
Ingredients
- 4 C Broccoli Florets
- 4 tsp Olive Oil
- 1 Medium Onion, chopped
- 2 Cloves Garlic, finely chopped
- 8 large Eggs, lightly beaten
- 2 C Milk of choice
- 2 C Raw Spinach, chopped
- 1/2 tsp Sea Salt (or Himalayan salt)
- 1/2 tsp Ground Black Pepper
- Nonstick cooking spray
- 8 slices keto or grain free bread, cut into 1-inch cubes
- 1/4 C Feta Cheese (about 1½ oz.)
Instructions
- Steam broccoli for 3 to 4 minutes, or until tender-crisp and bright green. Place in ice water bath to stop cooking process. Drain and coarsely chop. Set aside.
- Preheat oven to 350º F.
- Heat oil in a medium nonstick skillet over medium heat.
- Add onion; cook, stirring frequently, for 4 to 6 minutes, or until onion is translucent.
- Add garlic; cook, stirring frequently, for 1 minute. Remove from heat. Set aside.
- Combine eggs, milk, spinach, salt, pepper, broccoli, and onion mixture in a large bowl; mix well.
- Place bread and cheese in 3-quart baking dish that has been lightly coated with spray.
- Top with egg mixture. Press down gently so that bread absorbs egg mixture. Cover with aluminum foil.
- Bake for 20 minutes. Remove foil; bake for an additional 15 to 25 minutes, or until strata has puffed up, is cooked through, and is lightly browned on top.
- Tip: Strata can be covered and refrigerated overnight before baking. (This may increase baking time.) This works well if you are serving it for brunch. You can use any vegetables you want pretty much. Try different combinations to your taste. This is great reheated.
Nutrition Facts
Calories
405Protein
23 gCarbs
23 gFiber
7 gSugar
10 gNet carbs
16 gFat
26 gSat. Fat
7 gSodium
735 mgPotassium
765 mgCholesterol
417 mgIron
3.2 mgZinc
2.1 mgCalcium
332 mgVitamin A
1273 IUVitamin C
73 mgVitamin D
3.9 µgVitamin E
1.8 mgVitamin B2
0.9 mgVitamin B3
0.8 mgVitamin B6
.39 mgVitamin B12
1.78 µgFolic Acid
0 µgFolate
46 µgMagnesium
57 mg