Spring Veggie Strata
1
Points®
Temps total: 1 h 10 min • Préparation: 20 min • Cuisson: 50 min • Portions: 4 • Difficulté: Facile
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.
Ingrédients
Low-fat Swiss cheese
¼ cup(s), shredded
Reduced-calorie margarine
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 pinch(es), or to taste
Liquid egg substitute
1 cup(s)
Fat-free skim milk
¾ cup(s)
Instructions
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.
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