Savory vegetable strata
WW Reduced fat shredded Mexican style blend cheese
Reduced-calorie whole wheat bread
Uncooked red onion(s)
1 medium, chopped
2 medium clove(s), chopped
Uncooked Canadian bacon
3 slice(s), diced
Chopped frozen spinach
20 oz, thawed and squeezed dry in a dish towel
Frozen winter butternut squash
10 oz, thawed
Fat free skim milk
- 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.