Ellie's Vegetable Cheese Strata
By Ellie Krieger, MS, RD
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Ingredients
- 4 teaspoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 cloves garlic, minced (about 1 tablespoon)
- 8 ounces white mushrooms, sliced (about 3 cups)
- Cooking spray
- 1 whole wheat baguette, cubed (about 5 cups)
- 8 large eggs
- 8 large egg whites
- 2 cups nonfat milk
- 1 tablespoon Dijon mustard
- 10 ounces broccoli, steamed until tender but still firm, cooled, and chopped or one 10-ounce package frozen broccoli, thawed and chopped
- 1/3 cup freshly grated Parmesan cheese
- 4 ounces part-skim mozzarella cheese, shredded (1 cup)
- 1/2 cup thinly sliced sun-dried tomatoes (not oil-packed), soaked in hot water until soft, then drained
- 1 tablespoon minced fresh thyme
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
Cooking Instructions
- Heat 2 teaspoons of the oil in a medium nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the garlic and continue to cook for 1 minute. Transfer the onion mixture to a medium bowl and let cool.
- Heat the remaining 2 teaspoons oil in the same skillet over medium-high heat and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown, 5 to 7 minutes. Remove from the heat and let cool completely.
- Coat a large (about 9 x 13 inches) baking dish with cooking spray. Arrange the bread cubes over the bottom. In a large bowl, beat the whole eggs, egg whites, milk, and mustard together until incorporated. Add the mushrooms, onion-garlic mixture, broccoli, both cheeses, the sun-dried tomatoes, thyme, salt, and pepper and stir to incorporate. Pour the mixture over the bread, making sure the liquid saturates the bread. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from the strata and bake until the top forms a light brown crust, 60 to 70 minutes.
Recipe provided courtesy of Ellie Krieger. © 2008-2009 In Balance, LLC. All Rights Reserved.
To learn more about Ellie Krieger, MS, RD -- New York Times bestselling author and host of Food Network’s Healthy Appetite -- go to www.elliekrieger.com.
For more of Ellie Krieger's recipes, eat-smart advice, and tips, check out her Kaboose column, Great Food, Healthy Family.
Nutrition Facts
Servings per Recipe:
8 servings (serving size: 1-1/2 cups)
Calories: 255
Total Fat: 12g
Sat: 3.5g
Mono: 5g
Poly: 2g
Protein: 21g
Carb: 17g
Fiber: 4.5g
Cholesterol: 215mg
Sodium: 605mg
8 servings (serving size: 1-1/2 cups)
This dish is an excellent source of calcium, fiber, iodine, phosphorus, riboflavin, selenium, vitamin A, and vitamin C. It's also a good source of copper, folate, iron, manganese, molybdenum, niacin, pantothenic acid, potassium, thiamin, vitamin B6, vitamin B12, and vitamin D.
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- Ellie's New York Breakfast
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