The Yummiest Vegetable Strata Recipe w/ Artichoke Hearts & Spinach (2024)

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You’ll love this healthy {gluten free} vegetable strata recipe! It’s easy to make ahead of time~perfect for a weekend brunch or celebration.

I wish you could get a whiff of this glorious Greek Salsa made with chopped cherry tomatoes, kalamata olives, EVOO, and fresh oregano.

Did you know oregano, also known as Origanum vulgare means “mountain joy”? Not only is it delicious, it also acts as an anti-bacterial and is a potent antioxidant too!

In addition to smelling simply divine, this Greek Salsa is the perfect topping for my Easy Vegetable Strata Recipe~this month’s Recipe ReDux contribution to all things “brunch” in honor of all the bridal showers, baby showers, and graduation parties taking place this time of year.

Oh, my goodness…I can’t believe that my sweet “little girl”, Miss SiSi, is graduating from 6th grade this year! Do you remember your elementary school graduation???

The inspiration for my strata, comes from this yummy recipe at The Urban Baker that I have made for my family several times now.

For my own ReDux version, I’ve swapped out the meat for all veggies, cut back on the cheese a little, and added a delicious twist with my fresh Greek salsa.

Trust me when I tell you that the “strata” and the “salsa” pair fabulously together!

Easy Vegetable Strata Recipe w/ Artichoke Hearts & Spinach

You'll love this healthy {gluten free} vegetable strata recipe! It's easy to make ahead of time~perfect for a weekend brunch or celebration.

4 from 3 votes

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Prep Time: 20 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 1 hour hour

Servings: 6 servings

Ingredients

Strata

▢ 1 tablespoon extra virgin olive oil, plus extra for greasing pan
▢ 1 large sweet onion, finely chopped
▢ 1 clove garlic, minced
▢ 1 tablespoon fresh oregano, chopped
▢ 18 ounces jarred or canned artichoke hearts, drained and chopped
▢ 3 cups baby spinach, chopped
▢ 6 large eggs
▢ 1 1/2 cups milk
▢ 8 ounces feta cheese
▢ 1/2 teaspoon salt
▢ 1/2 teaspoon ground black pepper
▢ 5 cups cubed bread {regular or gluten-free}

Greek Salsa

▢ 2 cups cherry tomatoes, sliced
▢ 1/2 cup kalamata olives, chopped
▢ 2 tablespoons fresh oregano, chopped
▢ 1 tablespoon extra virgin olive oil

Instructions

Preheat oven to 350 degrees, and grease a 9 x 13 baking pan, or a 10 x 14 oval baking dish, with olive oil.
Heat a large frying pan over medium heat, and add olive oil and onions. Saute for 1-2 minutes, or until soft. Add garlic, oregano, and artichoke hearts, and stir for another 1 -2 minutes. Add spinach and stir until wilted. Remove veggies from heat. and set aside.
Combine eggs, milk, salt, and pepper in a large mixing bowl, and whisk until well blended. Stir in feta cheese and set aside.
Add cubed bread to veggies and pour mixture in to greased pan, then pour egg and cheese mixture on top, and bake for 40 minutes.
While the strata is baking, make the salsa by combining the tomatoes, olives, oregano, and olive oil in a bowl. You can also make this ahead of time and keep in the refrigerator until ready to use.
To serve, portion out a piece of strata, and place salsa on top.

Nutrition

EA Stewart, RD | Registered Dietitian Nutritionist

Course Breakfast, Brunch

Cuisine Gluten Free, Mediterranean, Vegetarian

Keyword overnight breakfast, quick easy egg strata recipe

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