Rachael Ray: Dr Phil Tomato, Spinach, & Feta Strata Recipe

Rachael Ray: Dr Phil’s Tomato, Spinach, & Feta Strata

Rachael Ray kicked off her March 15 episode by explaining that although it smelled absolutely divine in her studio, it wasn’t because she had been doing any kitchen. Surprisingly, Dr Phil was to thank for the incredible smell, because he insisted on joining Rachael in her kitchen to share his own recipe. He brought with him the recipe for a Tomato, Spinach, and Feta Strata that makes for an incredible breakfast and even a tasty lunch or dinner! A strata is different than a frittata because it contains bread, which, if you ask me, makes it even better!

To get the recipe for this delicious strata, click next page.

Rachael Ray: Dr Phil Tomato, Spinach, & Feta Strata Recipe Ingredients

• 4 C cubed whole grain bread
• 1 C chopped onion
• 6 eggs
• 1/8 tsp sea salt or kosher salt
• 2 plum tomatoes – sliced thin
• 1/4 C snipped fresh basil
• nonstick cooking spray
• 1 lb fresh asparagus – trimmed, cut into 1-inch pieces
• 2 C fresh baby spinach
• 1 C fat-free milk
• 1/8 tsp freshly ground black pepper
• 1/2 C reduced-fat feta cheese

Dr Phil: Rachael Ray Tomato, Spinach, & Feta Strata Recipe Directions

1. Coat a 2-quart rectangular baking dish with cooking spray
2. Arrange half the bread cubes in the baking dish
3. In a covered medium saucepan, cook the onion and asparagus in a little boiling water for about 2-3 minutes, until just tender, then stir in the spinach and drain well immediately
4. Spoon half the asparagus mixture over the bread in the baking dish
5. Top with the rest of the bread cubes, then the rest of the asparagus mixture, then set aside
6. In a large bowl, whisk together the milk, eggs, salt, and pepper
7. Pour evenly over the veggie and bread mixture in the baking dish
8. Use the back of a large spoon to press the layers
9. Arrange the tomato slices on top, then top with feta cheese and basil
10. Cover with aluminum foil, then keep in the fridge for 4-24 hours
11. Preheat the oven to 325 degrees
12. Bake, covered, for 30 minutes
13. Uncover, then bake an additional 40 minutes or until the middle of the strata registers 180 degrees (there will be some liquid in the middle that will be absorbed while standing)
14. Let stand on a wire rack for 10 minutes before serving