Sunday Brunch Strata
8 slices whole wheat bread, cubed
3 cups sliced fresh mushrooms
1 medium red onion, chopped
1 tablespoon Daily Chef 100% Pure Olive Oil
2 garlic cloves, minced
8 eggs
8 egg whites
2 cups fat-free milk
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
2/3 cup shredded Swiss cheese
1/2 cup shredded sharp cheddar cheese
1 tablespoon Dijon mustard
3/4 teaspoon salt
1/2 teaspoon ground nutmeg
1/2 teaspoon pepper
* Directions:
Place bread cubes in a 13-in. x 9-in. baking dish coated with cooking spray; set aside.
In a large skillet, saute mushrooms and onion in oil until tender. Add garlic; cook 1 minute longer. In a large bowl, combine the eggs, egg whites, milk, spinach, cheeses, mustard, salt, nutmeg, pepper and mushroom mixture; pour over top. Cover and refrigerate overnight.
Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 50-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting.
Yield: 8 servings.
* tasteofhome.com
Originally published as Sunday Brunch Strata in Healthy Cooking October/November 2010, p43
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