Spectrum Culinary Canola Oil Spray Non-Stick Cooking Spray Description
- Non-Stick Cooking Spray
- Value Size
- Expeller Pressed
- For Sautéing, Baking & All Purpose Cooking
- Refined for a Neutral Taste
- Non-GMO Project Verified
- Kosher
- A Non-Hydrogenated Fat Food
Spectrum® Canola Oil Spray with Spectrum® brand expeller pressed Canola Oil helps set the foundation for your culinary exploration. Our spray is a versatile choice for cooking and baking at high temperatures. Use as the beginning at your fluffy morning pancakes or the starter for your golden brown crab cakes.
Up To 450°F High Heat
Directions
Shake well before using. Hold can 6-12 inches from unheated cooking surface and spray until coated.
Do not refrigerate.
Free Of
GMOs, hydrogenated fat.
*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.
Nutrition Facts
Serving Size: 1/3 Spray (0.25 g)
Servings per Container: About 1485
| Amount Per Serving | % Daily Value |
|
| Calories | 0 | |
|
| Total Fat | 0 g | 0% |
|
| Saturated Fat | 0 g | 0% |
|
| Trans Fat | 0 g | 0% |
|
| Polyunsaturated Fat | 0 g | |
|
| Monounsaturated Fat | 0 g | |
|
| Cholesterol | 0 mg | 0% |
|
| Sodium | 0 mg | 0% |
|
| Total Carbohydrate | 0 g | 0% |
|
| Protein | 0 g | |
|
Other Ingredients: Expeller pressed refined canola oil*, soy lecithin, propellant.
Contains: Soy.
*Adds a trivial amount of fat.
Warnings
Use only as directed. Intentional misuse by deliberately concentrating and inhaling the contents can be harmful or fatal. Flammable. Do not spray on heated surfaces or near open flame. Container may burst if left on stove or near heat source. Avoid spraying in eyes. Contents under pressure. Do not puncture, incinerate or store a temperatures above 120°F. Keep out of reach of children.
The product you receive may contain additional details or differ from what is shown on this page, or the product may have additional information revealed by partially peeling back the label. We recommend you reference the complete information included with your product before consumption and do not rely solely on the details shown on this page. For more information, please see our
full disclaimer.
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Breakfast Bundt Strata
[vc_row][vc_column][vc_column_text]Start your day with a delightful twist on a classic breakfast strata with this savory breakfast bundt. This flavorful dish brings together crusty bread, eggs, veggies and Gruyere cheese, all baked to perfection in a bundt pan. Each slice offers a delicious medley of textures and flavors making it an ideal choice for brunch gatherings, weekend breakfasts or meal prep for the week. Easy to slice and serve, this eye-catching bundt is sure to impress and satisfy any crowd.
Breakfast Bundt Strata
- 8 oz French bread (cut into 1-inch cubes)
- 1 Tbsp. olive oil
- 9 oz. spinach leaves
- 1 red bell pepper (finely diced)
- 10 large eggs
- 1 cup whole milk
- 1 cup heavy cream
- 1/2 tsp. garlic powder
- 1/8 tsp. ground nutmeg
- 1/4 tsp. paprika
- 1 tsp. thyme (chopped)
- 4 oz. cooked diced ham
- 1 cup Gruyere cheese (shredded)
- Salt (to taste)
- Pepper (to taste)
- Nonstick cooking spray
- Preheat oven to 275 degrees F and spread cubed French bread in single layer on baking sheet. Bake 30 minutes to dry out bread. Remove from the oven and allow to cool.
- While bread bakes, heat olive oil in large pan over medium heat. Sauté spinach until just wilted. Season with salt and pepper to taste and set aside to cool.
- In large bowl, whisk together eggs, milk, cream, garlic powder, ground nutmeg, paprika, thyme, salt and pepper.
- Spray a 12” Bundt pan with nonstick cooking spray. Layer half of the dried bread cubes in bottom of pan. Top with sauteed spinach, diced red bell pepper, diced ham and shredded Gruyere cheese. Layer remaining dried bread cubes on top.
- Pour egg mixture in Bundt pan. Use silicone spatula to push down bread cubes to ensure they are submerged in custard. Let sit at room temperature 30 minutes for bread to absorb liquid.
- Increase oven temperature to 375 degrees F. Bake breakfast Bundt 40 minutes or until liquid is set and no longer jiggles.
- Remove from oven and cool 10 minutes. Cut into slices and serve warm.
Grab these ingredients and more at Vitacost.
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