FODMAP Free Strata With Tomatoes and Greens
Recipe type: Bread
Prep time: 
Cook time: 
Total time: 
Serves: 10
This is delicious and looks impressive! Doing the prep work the night before makes it a convenient addition to any party or family meal. The combination of fontina, gruyere and parmesan cheeses gives this a unique and extraordinary flavor!
  • 1 pound campari or roma tomatoes, quartered lengthwise
  • 1 tablespoon chopped fresh mint
  • 2 tablespoons chopped fresh chives
  • 2 tablespoons extra-virgin olive oil
  • Sea salt and freshly ground black pepper
  • 3 cups whole milk
  • 8 large eggs
  • 1 cup fontina cheese, grated
  • 1 cup gruyère, grated
  • 1¼ cup fresh parmesan cheese, grated
  • ¼ teaspoon cayenne pepper
  • 1 teaspoon dry mustard
  • 1½ gluten free bread, cut into 1-inch cubes (about 8 cups)
  • 4 cups fresh baby spinach (less is better than more!)
  1. Preheat the oven to 350 degrees F.
  2. Mix mint, chives, olive oil and ½ teaspoon each salt and black pepper in a bowl.
  3. Toss tomatoes in olive oil mixture.
  4. Spread tomatoes on a baking sheet and roast, stirring once or twice, until the tomatoes are fully cooked (approximately 1 hour). Cool completely.
  5. Whisk the milk, eggs, cayenne, dry mustard, 1 teaspoon salt and ¼ teaspoon black pepper in a large bowl.
  6. Stir the grated fontina, gruyère, and 1 cup grated parmesan cheese into the egg mixture.
  7. Add the spinach to the egg mixture and stir well.
  8. Add the bread cubes and toss to coat evenly.
  9. Spray an 11 x 17 inch baking pan with non-stick cooking spray.
  10. Spread the mixture evenly in the pan.
  11. Top with the roasted tomatoes.
  12. Cover tightly and refrigerate overnight.
  13. When ready to bake, preheat the oven to 350° F.
  14. Sprinkle the strata with the remaining ¼ cup parmesan.
  15. Bake, uncovered, until golden brown, about 45-60 minutes.
  16. Turn off oven and allow the strata to sit inside the oven for 10 minutes before serving.
Recipe by Living FODMAP Free at