Breakfast for Dinner: Stovetop Spinach and Swiss Strata

Happy Monday everyone! One of my FAVORITE dinners is breakfast. Lots of us relate to this because our parents made us breakfast for dinner from time to time. And don't tell me you have never gone to IHOP for dinner and ordered pancakes? You know you have! hehe
Well today, I am adding a grown up twist to your breakfast! A strata. That's right, a Strata, not to be confused with a Fritatta. Now, a Fritatta is like an Italian version of an omlette. A Strata is an egg, cheese, and bread casserole of sorts. So gear up for one awesome dinner, or breakfast, or whatever!


Stovetop Spinach and Swiss Strata
Grocery List:
6 large eggs
1 1/2 cups milk
1/4 tsp each salt and freshly ground black pepper
1 1/4 cups shredded Swiss cheese
2 Tbsp butter
1 small onion, chopped
5 slices firm white bread, cut into 1-in. cubes
1 pkg (10 oz) frozen chopped spinach, thawed and squeezed dry

Garnish: chopped tomato

How to make it:
1. Beat eggs, milk, salt and pepper in medium bowl. Stir in 1 cup cheese.

2. Melt butter in 10-in. deep nonstick skillet over medium-high heat. Add onion and sauté 2 minutes until softened. Add bread cubes and cook, stirring, 3 minutes or until bread is lightly browned. Reduce heat to low and stir in spinach. Pour egg mixture evenly into skillet. Cover and cook 10 minutes or until egg mixture is just set.

3. Meanwhile, preheat broiler. Cover handle of skillet with foil and sprinkle with remaining cheese. Broil 4 in. from heat, 1 to 2 minutes until lightly browned. Scatter tomato on top.

Nutritional Information:
(makes 5 servings)
406cal
22g fat
3g fiber
9 WW points

Breakfast for Dinner: Potato Galette's

I don't know about you, but I LOVE breakfast, any time! And so does Lagan! Its one meal I can make whenever and I know she will eat it! (and shes a VERY picky eater!) So I am always looking for new ways to make breakfast! Well, I love to go to La Madeline, and my favortite thing there is the potati galette! So I decided to make my own version! And it has WAY less fat and calories than the true french version! Add some eggs and bacon and you have an awesome breakfast, anytime of the day!

Potato Galette with rosemary

Grocery List:

4 medium (2 lb) baking potatoes, peeled and submerged in a bowl of cold water to prevent browning

1 tsp dried rosemary, crushed

1 tsp salt

1 tsp freshly ground pepper

3 Tbsp stick butter

How to make it:

1. Pour water from bowl; dry potatoes with paper towels. Quickly shred using shredding disk of a food processor or the large holes of a 4-sided grater. Dry bowl; add potatoes, rosemary, salt and pepper; toss to mix.

2. Melt 2 Tbsp butter in a large nonstick skillet over medium-high heat until butter stops foaming. Add potatoes, pressing them with a broad spatula into an even layer.

3. Cook 2 to 3 minutes, pressing down occasionally with spatula, until lightly browned on bottom. Dot top with remaining butter. Cover skillet, reduce heat to medium and cook 6 to 8 minutes until potatoes are tender when pierced.

4. Uncover and invert a large flat plate or baking sheet over skillet. Holding both together with oven mitts or potholders, carefully invert galette onto the plate. Slide galette back into skillet, increase heat to medium-high and cook 5 minutes or until browned on bottom. Slide onto serving plate, cut in wedges and serve as soon as possible.

**Serve with scrambled eggs and crispy bacon! YUM!

Nutritional Information:

serves 6

142cal.

6g fat

2g fiber

3 WW points