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
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
Vegetarian and gluten-free {optional}, I promise you this Easy Vegetable Strata recipe will be fabulous for your celebratory brunch. BUT, if you’re hungry NOW, and not ready to celebrate quite yet, by all means enjoy it like my family and I did for an easy weeknight dinner, served with fresh strawberries, for a perfectly sweet ending!
Happy, happy, happy whatever you are celebrating!!!Do you have any graduations, bridal showers, baby showers, or other celebrations coming up? What is your favorite brunch dish to serve? Do you remember your elementary school graduation???
Thank you so much!!! So appreciate it and I love your take on it. Your pics are beautiful!! xx
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just mouthwatering…looks delicious!
Thanks everyone for all your lovely comments! I hope you all get a chance to make this, as it is one of my new favorites. I managed to eat it three meals in a row, and plan on making it again soon for SiSi’s 6th grade graduation brunch 🙂
Some of my very favorite Mediterranean flavors!
What a terrific idea for a linky party. I’m going to have some fun going through all these recipes. Starting, of course, with yours! I love strata, but always feel like I’m starting the day with something so unhealthy. I’m so glad you tackled this with for a healthy version !!
This looks fantastic! I love the Greek salsa!
Not to distract from the strata (distrata?) but graduation- wow. I have a 5th grader so it’ll be next year. At his 5th/6th grade concert the difference in that year is astounding. And I love brunch anything, this sounds great.
Can’t decide which I like more, the strata or the Greek salsa. I won’t have to choose because I’ll make them both. Wonderful meal.
I love all your artichoke creations and this one looks amazing, too! My family would devour this any time of the year! 🙂
Hmmmm….I don’t know why? Couldnt share this recipe neither to my or my mom’s FB wall. Might be a problem on my end….but wanted to let you know to try it on your side too. Yum recipe!
My mom is a big fan of stratas. I think they are underutilized in cooking -they are flexible because you can make them in advance. This looks really good and healthy.
Check: one share to my mom and one to me too 🙂
Greek salsa! Now I know what to do with all the oregano in my garden. What a great idea. 🙂
I can almost smell this! (And I just learned that oregano means mountain joy – love 🙂 I don’t cook with artichokes as much as I like – I think I’ll make this to bring over to my sister who just a baby – she can appreciate a good frittata!
love every aspect of this strata. that salsa sound deliciousss on everything!
This looks lovely and the Greek salsa even better! What a great pairing!
No one over here in the UK makes stratas, but I sometimes do one for New Years Day morning (obviously so all I have to do is shove it in the oven, no matter how rough I feel!).It always reminds me of my childhood as my mother would always make one for NY’sD breakfast. The ultra savoury flavours and herbs of your recipe look so good and really summery. Fabulous, Miss EA. A fantastic ReDux
The strata sounds wonderful and the salsa even better. Unfortunately, I can’t eat eggs anymore, but my favorite brunch food to serve are mini quiche.
Kids grow up soooo fast….
This looks great! Beautiful mouth-watering photos too!
This recipe sounds fabulous. It’s right up my alley, I love all the Mediterranean flare you’ve added. I have to say, artichokes are another ingredient that I really miss on this low fodmaps diet. I used to eat them straight out of the can!!
I made an artichoke strata last year and it was really good and very light but it was missing something-definitely your Greek salsa! I would eat the whole bowl of that alone …well, maybe with some crusty bread;)