Spinach Strata with Romesco Sauce

This is so freakin' good - it's pretty easy and looks and tastes incredibly gourmet!

Spinach Strata
Ingredients:
2 T. fresh break crumbs, divided

1 T. fresh garlic, sliced
1 1/4 cups fresh spinach, packed
1 T. lowfat plain yogurt

2 whole eggs
2 egg whites
2/3 cup buttermilk
1/8 t. kosher salt
1/8 t. cayenne

6 sliced French baguette, 1/4" thick, divided
1/4 cup Swiss cheese, shredded, divided

Tangy Romesco Sauce, below

Coat two 12 oz. ramekins with non-stick spray. Sprinkle 1 T. crumbs in each ramekin and rotate until inside is coated. Tap out excess crumbs and arrange ramekins on a baking sheet.

Saute garlic in oil in a nonstick skillet over medium heat until it begins to brown, about 1 minute. Off heat, add spinach and stir until wilted. Add yogurt to spinach mixture and transfer to food processor (I just put in bowl and used hand blender); pulse until minced.

Beat eggs, whites, buttermilk, salt, and cayenne in a bowl until blended.

To assemble - cut bread to fit ramekins, if necessary (I actually had to use 12 pieces and use 2 per layer). Spread 1 T. spinach mixture on one side of each break slice and place a slice in each ramekin. Sprinkle with 1 T. cheese, then top with 1/4 cup egg mixture; repeat layering with bread, cheese, and egg. Top with a third slice of bread, spinach side down, and 1/4 egg mixture.

Weight down bread and let stand 30 minutes (you may want to put foil under ramekins - when I weighed them down the egg mixture overflowed and I still can't get if off the pan); preheat oven to 375 degrees. Remove weights and bake stratas until brown and puffed, 30-40 minutes. Cool 5 minutes before removing from ramekins and serving with romesco.

Romesco Sauce
total time - 15 minutes

1/2 cup jarred roasted red bell peppers
1/4 cup white wine vinegar
2 T. sugar
2 T. slivered almonds, toasted (I actually left this out and it was fine)
1 t. tomato paste
salt and red pepper flakes

Pulse all ingredients in a food processor until smooth. Transfer to a saucepan, bring to a boil over medium-high heat, and simmer until thickened, about 5 minutes, stirring occasionally.