Photo of Spring Vegetable Strata by WW

Spring Vegetable Strata

Total Time
1 hr 10 min
20 min
50 min
Meet your vegetable needs with our delicious strata. It's the perfect light meal on its own or great accompanied by a salad and crusty roll.


Low-fat Swiss cheese

¼ cup(s), shredded

Reduced-calorie margarine

1 tsp(s)

Uncooked carrot(s)

½ cup(s), baby, sliced

Fresh mushroom(s)

½ cup(s), sliced

Uncooked onion(s)

1 medium, chopped

Garlic clove(s)

1 clove(s), large, chopped

Fresh tomato(es)

1 large, chopped

Uncooked asparagus

½ cup(s), tips

Table salt

tsp(s), or to taste

Black pepper

pinch, or to taste

Regular liquid egg substitute

1 cup(s)

Fat free skim milk

¾ cup(s)


  1. Preheat oven to 375°F.
  2. Coat a 1 1/2-quart casserole dish with cooking spray. Place bread cubes evenly on bottom of dish, sprinkle with cheese and set aside.
  3. Melt margarine in a nonstick skillet over medium heat. Sauté carrots, mushrooms, onion and garlic until tender, about 3 to 5 minutes. Stir in tomato and asparagus and cook 2 minutes more. Season to taste with salt and pepper; spoon vegetable mixture over cheese.
  4. Combine egg substitute and milk in a small bowl; pour over vegetable mixture. Bake until knife inserted in center comes out clean, about 40 minutes. Let stand for 10 minutes before serving. Yields about 1 1/2 cups per serving.