Spring vegetable strata
3
Points®
Total time: 1 hr 10 min • Prep: 20 min • Cook: 50 min • Serves: 4 • Difficulty: Easy
Make the most of Spring with our delicious strata, a dish of layered bread, cheese, vegetables and sometimes meat. It's packed with sautéed bright vegetables and a sprinkling of cheese. We went with Swiss, but feel free to swap in your favourite low fat shredded cheese. You can play with the vegetables to change the flavour profile making this a great year-round recipe. The quick 20 minutes of prep time is just simple chopping. The layers of flavour bake into a rich and delicious dish that is ideal for your Easter or Mother's Day tables. Make sure to let your casserole stand before serving as the egg mixture is extremely hot when it comes out of the oven.
Ingredients
Cooking spray
1 spray(s)
Whole wheat bread
2 slice(s), cubed
Low-fat Swiss cheese
½ cup(s), shredded
Unsalted butter
1 tsp(s)
Carrots
½ cup(s), baby, sliced
Mushrooms
½ cup(s), sliced
Onion
1 medium, chopped
Garlic
1 clove(s), large, chopped
Tomato
1 large, chopped
Asparagus
½ cup(s), tips
Table salt
⅛ tsp(s), or to taste
Black pepper
⅛ tsp(s), or to taste
Egg
4 large
Fat-free skim milk
¾ cup(s)
Instructions
1
Preheat the oven to 375°F.
2
Coat a 1 1/2-quart casserole dish with cooking spray. Place the bread cubes evenly on the bottom of the dish; sprinkle with the cheese and set aside.
3
In a nonstick skillet over medium heat, melt the butter. Saute; the carrots, mushrooms, onion, and garlic until tender, about 3 to 5 minutes. Stir in the tomato and asparagus and cook for 2 minutes more. Season to taste with the salt and pepper; spoon the vegetable mixture over the cheese.
4
In a small bowl, combine the eggs and the milk; pour this mixture over the vegetable mixture. Bake until a knife inserted in center comes out clean, about 40 minutes. Let stand for 10 minutes before serving.
5
Serving size: About 1 1/2 cups.
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