Savoury Vegetable Strata
2
Points®
Total time: 59 min • Prep: 22 min • Cook: 37 min • Serves: 8 • Difficulty: Easy
Here is the perfect spring brunch dish. It can be made up to two days in advance and simply reheated. Or take it to a picnic and enjoy at room temperature.
Ingredients
Cooking spray
1 spray(s)
Reduced-calorie whole wheat bread
7 slice(s)
Olive oil
1 tbsp(s)
Red onion
1 medium, chopped
Garlic
2 clove(s), large, chopped
Uncooked Canadian bacon
3 slice(s), diced
Chopped frozen spinach
20 oz, thawed and squeezed dry in a dish towel
Frozen winter butternut squash
10 oz, thawed
Raw egg
4 large
Egg whites
6 serving(s)
Fat-free skim milk
¼ cup(s)
Table salt
½ tsp(s)
Black pepper
¼ pinch(es)
Low-fat shredded cheddar cheese
2 tbsp(s)
Instructions
1
Preheat oven to 375ºF.
2
Coat a large nonstick baking sheet with cooking spray. Cut bread into cubes, and spread out on sheet in a single layer. Coat with cooking spray; toast in oven until lightly browned, about 5 minutes. Remove from oven and spoon into a large bowl; set aside.
3
Heat a large nonstick skillet over medium-high heat; add oil. Saute onion until it starts to turn transparent, about 2 to 3 minutes. Add garlic and bacon; cook, stirring occasionally, until onion starts to brown, about 3 to 4 minutes more. Remove skillet from heat and set aside.
4
Place spinach, squash, eggs, egg whites, milk, salt and pepper in a large bowl; whisk to combine. Add onion-mixture; whisk again. Pour over toasted bread cubes and mix with a spoon to thoroughly combine.
5
Pour mixture into a 9- X 13-inch nonstick pan and spread into an even layer; sprinkle with cheese. Bake until a knife inserted in centre comes out clean, about 20 to 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.
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