Spring Vegetable Strata

Spring Vegetable Strata

Total Time
1 hr 10 min
20 min
50 min
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 favorite low fat shredded cheese. You can play with the vegetables to change the flavor profile making this a great year-round recipe. The quick 20 minutes of prep time is just simple chopping. The layers of flavor 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.


Cooking spray

1 spray(s)

Whole wheat bread

2 slice(s), cubed

Low fat Swiss cheese

½ cup(s), shredded, shredded

Unsalted butter

1 tsp


½ cup(s), baby, sliced


½ cup(s), sliced, sliced


1 medium, chopped


1 clove(s), chopped


1 large, chopped


½ cup(s), tips

Table salt

tsp, or to taste

Black pepper

tsp, or to taste


4 item(s), large

Fat free skim milk

¾ cup(s)


  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. Sauté 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.