Spinach and tinned tomato strata

Name: Spinach and tinned tomato strata
Prep time: 15 min
Cook time: 45 min
Total time: 1 min
Ingredients: 50g butter, softened, plus extra for greasing; 1 large baguette, cut into 3cm-thick slices; 1 x 400g tin chopped tomatoes; 150g frozen spinach (around 4 blocks), defrosted; 6 eggs, beaten; 100ml milk; 1 tbsp dried mixed herbs; 100g cheddar cheese, grated

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Prep Time: 15 minutes

Cook Time: 45 minutes

Total: 1 hours

Servings: 4

Author : Samuel Goldsmith

Ingredients

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50 grams butter, softened, plus extra for greasing1 large baguette, cut into 3cm-thick slices1 x 400 grams tin chopped tomatoes150 grams frozen spinach (around 4 blocks), defrosted6 eggs, beaten100 milliliters milk1 tbsp dried mixed herbs100 grams cheddar cheese, grated

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Instructions

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Step 1

Preheat the oven to 180C/160C fan/gas mark 4.

Step 2

Grease a medium-sized ovenproof baking dish with butter.

Step 3

Butter one side of each baguette slice.

Step 4

Arrange the bread in the baking dish so that one long side of the crust is touching the base of the dish.

Step 5

In a jug or bowl, combine 1 x 400g tin chopped tomatoes, 150g frozen spinach (defrosted), 6 beaten eggs, 100ml milk, 1 tbsp dried mixed herbs, 50g of the grated cheddar and a good seasoning of salt and freshly ground black pepper.

Step 6

Pour this mixture over the bread slices, ensuring the spinach is evenly distributed. You can also tuck some spinach in between the bread, if you like.

Step 7

Scatter the remaining 50g of grated cheddar over the top and bake for 35-45 minutes, or until the cheese is golden and the bread has puffed up.