Florentine Strata

      There's nothing like coming home from church on a beautiful Sunday morning and cooking breakfast in your dutch oven.  This Florentine Strata looked good because it's made with a carton of Egg Beaters, no messing with transporting and cracking eggs, plus it's lower in fat and calories.  If you want to make it with regular eggs, I would suggest using eight, well beaten.  Very easy to assemble too, toss it all together in a large bowl or even your dutch oven then let it bake away.  In my 10 inch dutch oven, it cooked with 10 coals around the bottom and 20 on the lid, after 35 minutes I sprinkled it with cheese and in 5 minutes it was done.  You can have fun with this recipe, it's a good thing to make when you want to clean out your vegetable drawer.  Most strata recipes require an overnight sit in your fridge, this one is quick, easy and very delicious.

Florentine Strata
1 16 oz. carton Egg Beaters
1/4 cup low fat milk
3 cups French bread cubes (3/4-inch cubes)
1 cup shredded Swiss cheese, divided
1/8 tsp freshly ground black pepper
6 finely chopped scallions
3 oz. (half a package) baby spinach leaves
1 cup sliced fresh mushrooms OR 1 small can sliced mushrooms, drained
1 14.5 oz can diced tomatoes with basil, garlic and oregano, drained well

     Lightly oil or spray dutch oven.
     Reserve 1/2 cup cheese for topping.
     Combine remaining ingredients in large bowl, toss lightly until well combined.
     Spread bread mixture evenly in prepared oven.
     Bake at 350 degrees for 35 minutes.
     Sprinkle with reserved cheese.
     Bake for 5 more minutes or until cheese has melted and tester comes out clean.
     Let sit for 5 minutes before serving.
     Makes 4-5 servings.

Toss everything together and place in well oiled oven

Bake at 350 degrees for 35 minutes then top with cheese and bake
for 5 minutes more

An easy camper's strata