Savory Vegetable Strata
- Total Time
Here is the perfect late-fall brunch dish. It can be made up to two days in advance and simply reheated. Or take it to a fall picnic and enjoy at room temperature.
cooking spray1 spray(s)
reduced-calorie whole wheat bread7 slice(s)
olive oil1 Tbsp
uncooked red onion(s)1 medium, chopped
garlic clove(s)2 medium clove(s), chopped
uncooked Canadian bacon3 slice(s), diced
chopped frozen spinach20 oz, thawed and squeezed dry in a dish towel
frozen winter butternut squash10 oz, thawed
egg white(s)6 item(s)
fat free skim milk¼ cup(s)
table salt½ tsp
black pepper¼ tsp
WeightWatchers Reduced Fat Mexican style blend shredded cheese2 Tbsp
- Preheat oven to 375ºF.
- 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.
- 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.
- 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.
- 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 center comes out clean, about 20 to 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.