Tomato Parmesan Strata

• 2 slices Italian bread, cut into 1-inch pieces (use a crusty, baguette-style of bread)
• 2 tablespoons olive oil
• 1/2 cup chopped onion
• 2 cups baby spinach leaves
• 2 garlic cloves, minced
• 1/2 teaspoon chopped fresh thyme
• 1/2 teaspoon salt
• 1/4 teaspoon fresh ground black pepper
• 3 large eggs
• 1 cup chopped tomato
• 3 tablespoons freshly grated parmesan cheese

1. Butter a 1 1/2 quart baking dish. Place bread cubes in bottom of dish in a single layer.
2. Heat olive oil in a large skillet over medium-high heat. Add onion to skilet and saute until translucent, 3-4 minutes. Add spinach and garlic to skillet. Saute another 3-4 minutes, or until spinach wilts. Remove from heat and set aside.
3. Whisk together eggs, thyme, salt, and pepper in a medium bowl. Stir in spinach mixture and chopped tomato. Pour egg mixture over bread in baking dish and sprinkle with cheese.
4. Refrigerate, covered, overnight. In the morning, remove dish from refrigerator and allow to stand for 30 at room temperature.
5. Preheat oven 375.
6. Bake strata for 25 minutes or until set. Allow to stand for 10 minutes.

italian bread, olive oil, onion, baby spinach, garlic, thyme, salt, fresh ground black pepper, eggs, tomato, freshly grated parmesan cheese

Taken from www.food.com/recipe/tomato-parmesan-strata-248236 (may not work)