Spring Vegetable Strata
- Total Time
Make the most of spring with our delicious strata. It's packed with sautéed vegetables and a sprinkling of Swiss cheese.
cooking spray1 spray(s)
white bread2 slice(s), cubed
low-fat Swiss cheese¼ cup(s), shredded
reduced-calorie margarine1 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 clove(s), medium, chopped
fresh tomato(es)1 large, chopped
uncooked asparagus½ cup(s), tips
table salt⅛ tsp, or to taste
black pepper⅛ tsp, or to taste
regular liquid egg substitute1 cup(s)
fat free skim milk¾ cup(s)
- Preheat oven to 375°F.
- 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.
- 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.
- 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.