Spinach And Tomato Strata

• 1 teaspoon olive oil
• 3 garlic cloves, minced
• 1 (10-ounce) package fresh spinach
• 2 (14.5-ounce) cans diced tomatoes, drained and divided
• Cooking spray
• 16 (1-ounce) slices sturdy white bread, cut in half
• 2 1/2 cups 1% low-fat milk
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 5 large eggs
• 3/4 cup (3 ounces) shredded reduced-fat Jarlsberg cheese

1. Heat oil in a Dutch oven over medium heat. Add garlic and spinach; cook 3 minutes or until spinach wilts and liquid almost evaporates. Cool.
2. Spread 1 can of tomatoes over the bottom of a 13 x 9-inch baking dish coated with cooking spray. Arrange half of the bread slices over tomatoes; top with 1 can of tomatoes, spinach mixture, and remaining bread slices. Combine milk, salt, pepper, and eggs in a large bowl; stirring with a whisk. Pour over bread slices; sprinkle with cheese. Cover and refrigerate 8 hours.
3. Preheat oven to 375u0b0.
4. Uncover strata. Bake at 375u0b0 for 50 minutes or until set.

olive oil, garlic, fresh spinach, tomatoes, cooking spray, sturdy white bread, milk, salt, black pepper, eggs, cheese

Taken from www.myrecipes.com/recipe/spinach-tomato-strata (may not work)