Photo of Savoury Vegetable Strata by WW

Savoury Vegetable Strata

Points® value
Total Time
59 min
22 min
37 min
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.


Cooking spray

1 spray(s)

Reduced-calorie whole wheat bread

7 slice(s)

Olive oil

1 tbsp(s)

Red onion

1 medium, chopped


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)


  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.