Mediterranean strata with goat cheese
5
Points®
Total Time
1 hr 50 min
Prep
20 min
Cook
1 hr 20 min
Serves
6
Difficulty
Easy
A staple for breakfast or brunch, stratas are comforting, warming, and satisfying. The egg-soaked bread and vegetables are topped with rich, creamy goat cheese, and then baked, creating a delicious mix of crispy edges and a tender interior. Here we’ve used red onion, cremini mushrooms, roasted red peppers, and sun-dried tomatoes to adds some additional oomph to this strata. The mushrooms and onion get sautéed in butter first to add an extra layer of flavor and remove some of the liquid so the strata doesn’t get soggy. If you like, you can prepare the strata through Step 3 the night before, cover, and refrigerate. When you’re ready to cook it, uncover the casserole dish, bring it to room temperature, and bake as directed.
Ingredients
Unsalted butter
1 Tbsp
Red onion
1 large, chopped
Cremini mushroom
8 oz, thinly sliced
Kosher salt
1 tsp
Black pepper
⅛ tsp
Italian seasoning
1 tsp, salt-free
Roasted red peppers (packed in water)
½ cup(s), rinsed, drained, coarsely chopped
Drained sun-dried tomatoes in oil
½ cup(s), coarsely chopped
Reduced-calorie wheat bread
10 slice(s), crusts removed, cubed (about 3 1/2 cups)
Semisoft goat cheese
2 oz, crumbled
Liquid egg substitute
3 cup(s)
Cooking spray
2 spray(s)
