Thursday, December 16, 2010

Mozzarella Pecorino Bacon Spinach Egg White Strata With Day Old Ciabatta Bread

Small 1or 1.5 Quart Casserole Dish
1/2 Stick Heart Healthy Butter Blend Stick Melted & A 1 TBSP Extra In Slices
Fat Free Olive Oil Spray
1/4 - 1/2 Cup Sliced Grape Tomatoes
1/2 TSP Fresh or Freeze Dried Chives
2 -3 Semi Cooked Nitrate Free Bacon Slices Cut In Pieces
1/4 - 1/2 Cup Diced Fresh Buffalo Romano Cheese
2 TBSP Freshly Grated Imported Pecorino Romano Cheese
1/2 Package Cooked & Drained Frozen Chopped Spinach
1/4 TSP Ground Black Pepper
Pinch or Two of Sea Salt
Enough Egg Whites to Fill 3/4 of Your Casserole Dish

Microwave Your Bacon On Microwave Safe Plate Just To Warm It & Make It Slice-able
Cook Spinach, Drain, Set Aside In Bowl
Add Pepper, Salt, & Chives to Your Spinach Bowl And Mix
Add Tomatoes To Your Seasoned Spinach And Mix
Spray Casserole Pan With Olive Oil Spray
Spread Butter Slices On Bottom of Pan
Pour Some of Your Cubed Bread Into Your Oiled & Buttered Casserole Pan
Pour Some Melted Butter Over The Bread
Add In Your Spinach & Tomatoes Mixture, Top With Some Mozzarella
Add in Your Bacon And Finish With Your Spinach & Tomatoe Mixture
Pour In Your Egg Whites Till Your Casserole Dish is about 3/4 Full
Freshly Grate Your Pecorino Cheese On Top of Everything

Bake in 350 Oven Till Your Egg Whites Puff Up

Ready For Pecorino Topping

Ready to Bake

Sliced Ready To Eat And Enjoy!

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