Even if your Easter brunches are over for the season, you can still make Saturday mornings tasty and healthy with this artichoke spinach strata.

Yield: 12 servings

Ingredients

2 tablespoons canola oil (divided)

1 9-ounce package frozen artichoke hearts (thawed)

4 garlic cloves, minced (divided)

1 pound fresh spinach

2 ½ cups 1% low-fat milk

1 teaspoon salt

½ teaspoon black pepper

6 large eggs

12 ounces low-calorie whole grain wheat bread cut into cubes

3 ounces crumbled herb cheese

3 ounces shredded swiss cheese

Cooking spray

Directions

1. Heat half of the canola oil over medium-high heat in skillet.
2. Add artichokes, half of the garlic cloves, and cook for 4 minutes until the artichokes are softened.
3. Remove from heat.
4. In a separate skillet on medium heat, add remaining oil and garlic, and stir for 30 seconds.
5. Add spinach, gradually tossing until spinach wilts—around 3 minutes.
6. Remove from heat and transfer spinach to a strainer. Once drained, squeeze spinach to remove excess liquid.
7. In a large bowl, whisk together milk, salt, pepper, and eggs.
8. Add spinach, artichoke, bread cubes, and herb cheese to the milk mixture. Toss well.
9. Spoon the bread mixture into a cooking spray-coated 13×9 glass baking dish.
10. Sprinkle swiss cheese on top, cover, and refrigerate for 8 hours or overnight.
11. The next day, remove from the refrigerator and let stand at room temperature while oven preheats to 350 degrees.
12. Bake uncovered at 350 degrees for 45 minutes. Let stand 5-10 minutes before serving.

Nutritional Facts (per serving)

Calories: 180

Total fat: 8 g

Carbohydrates: 16 g

Dietary fiber: 0.4 g

Sodium: 469 mg

Protein: 12 g

Sodium: 469 mg