Spring Vegetable Strata

Total Time
1 hr 10 min
20 min
50 min
Make the most of spring with our delicious strata. It's packed with sautéed vegetables and a sprinkling of Swiss cheese.


cooking spray

1 spray(s)

white bread

2 slice(s), cubed

low-fat Swiss cheese

¼ cup(s), shredded

reduced-calorie margarine

1 tsp

uncooked carrot(s)

½ cup(s), baby, sliced

fresh mushroom(s)

½ cup(s), sliced

uncooked onion(s)

1 medium, chopped

garlic clove(s)

1 medium clove(s), chopped

fresh tomato(es)

1 large, chopped

uncooked asparagus

½ cup(s), tips

table salt

tsp, or to taste

black pepper

tsp, or to taste

regular liquid egg substitute

1 cup(s)

fat free skim milk

¾ cup(s)


  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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