Sunday Morning Greek Strata With Feta And Dill Ww 4 Points Recipes

GREEK FRITTATA WITH FETA AND DILL

Steps:

• Preheat oven to 350°F. Whisk egg substitute, feta, dill, salt, and black pepper together in medium bowl; set aside.
• Spray 10-inch ovenproof skillet with nonstick spray and set over medium-high heat. When hot, add onion and cook, stirring frequently, until softened, 5−7 minutes.
• Add spinach, in batches, stirring and tossing until wilted. Add roasted pepper and tomatoes and cook, stirring, 1 minute.
• Pour egg mixture into skillet and cook until underside begins to set, about 5 minutes. Transfer skillet to oven and bake until center is set, 15−20 minutes. Remove from oven, cut into 4 wedges, and serve warm.
• Serving size: 1 wedge

SUNDAY MORNING GREEK STRATA WITH FETA AND DILL - WW 4 POINTS

Steps:

• Preheat oven to 350°F Spray a 13 x 9 inch baking dish with nonstick spray.
• Cut pita into 4 wedges each and place them on a baking sheet and bake until lightly toasted, about 5 minutes Maintain the oven temperature.
• Whisk the eggs and egg whites in a large bowl until blended.
• Put the milk, cottage cheese and feta in a blender and puree until smooth. Add the milk mixture, peas, dill, lemon zest, and pepper to the eggs and stir until blended.
• Arrage the pita wedges in the baking dish. Pour the egg mixture over the pitas and let stand 10 minutes.
• Cut tomato into 4 slices each. Arrange the tomato slices evenly over the strata and bake until lightly browned and the center is set, 35-40 minutes Cut into 6 pieces.

SUNDAY SAUSAGE STRATA

Steps:

• Coat a 13 x 9 inch baking with cooking spray.
• Cook sausage in a large nonstick skillet over medium heat, crumbling with a wooden spoon, until lightly browned, about 3-4 minutes.
• Transfer to a plate lined with paper towels to drain.
• Add onion and bell pepper to the skillet; cook, stirring often, until softened, 3-4 minutes.
• Whisk eggs, milk, salt, and pepper in a bowl, until blended.
• Spread bread in the prepared baking dish.
• Scatter sausage and the onion mixture evenly over the bread.
• Brush with the mustard.
• Sprinkle with cheese.
• Pour in the egg mixture; cover with plastic wrap and refrigerate for at least 2 hours or overnight.
• Preheat oven to 350°; bake the strata, uncovered, until puffed, lightly browned, and set in the center, 55-65 minutes.
• Let cool for about 5 minutes before serving hot.

SPINACH FETA STRATA

Steps:

• In a greased 3-qt. or 13x9-in. baking dish, arrange French bread or croissant halves with sides overlapping. , In a large bowl, combine the eggs, milk, spinach, salt, nutmeg and pepper; pour over bread. Sprinkle with cheeses. Cover and refrigerate for 8 hours or overnight. , Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 5 minutes before cutting. Serve warm.

SUNDAY'S FETA, DILL, LEMON, AND ROMAINE GREEK SALAD

Steps:

• Wash Romaine and cut across the width until chop off the end. Put aside.
• Juice both lemons and set aside.
• Chop dill (preferably stemmed) until somewhat minced, make sure to at least have 2 large handfulls.
• Crumble Feta into a Ziploc bag with hands and set aside.
• Pour olive oil, lemon juice, and dill into Ziploc bag that contains the Feta.
• Close the Ziploc and shake until the dressings looks creamy to an extent.
• Throw some of the chopped Romain into the Ziploc and continue to shake.
• Pour out Ziploc into bowl with remaining Romaine and mix!
• Enjoy the wonderful meld of flavors!