Woman's DayWe asked a handful of women to make recipes from KitchenDaily's database and tell us how it went -- what they changed, what worked, how easy/hard it was to make, and who was in the kitchen helping or hindering the dinner-making process.

My boyfriend, Neel, makes a great egg sandwich. Sometimes it's a simple egg fried in olive oil on a toasted roll or bread. Other times its omelet-style with spices and whatever chopped up veggie we might have leftover in the fridge. Often it's simply scrambled with salt and pepper.

It's a good thing that they're so quick and easy to make, because we eat eggs at least three times a week for dinner. Granted, I really enjoy when he cooks for me, but sometimes I just want something a little bit more interesting. We're both primarily dairy-carb-protein eaters, and seriously lacking in the fruit/veggie category, so any chance I see to eat healthier I'll take. This Spinach and Swiss Cheese Strata sounded like a straightforward answer to this quest and also included ingredients we actually had on hand.

Prepping ingredients is such a meditative time for me. There is nothing better than chopping away at an onion after a stressful day right? As long as you're careful, of course. And I grated the cheese too because I knew that Neel would sneak too much of it before it got into the dish if I let him do it.

I started out by cooking the chopped onion with a little bit of grated garlic (I won't cook without garlic) in the butter. Then I added in cubed brown rice bread instead of white bread, to make it gluten-free. With the spinach I also sprinkled on some frozen peas since they're Neel's favorite. I also added the diced tomatoes to the mix instead of saving them for a garnish, I truly can't stand raw tomatoes unless it's summertime and they're local and fresh.

I finished the recipe as instructed, even putting my skillet under the scary broiler, and it came out beautifully. Neel and I both polished off our first servings without words, and then went back for seconds. He defied the entire point of this dish by toasting up a pita to stuff the strata into, basically making it a sandwich. Oh well. It was nutritious and delicious nonetheless.