Harvest Strata
Nutrition
Calories: 282 kcalCarbohydrates: 37 gProtein: 32 gFat: 24 gSaturated Fat: 18 gCholesterol: 157 mgSodium: 549 mgFiber: 9 gSugar: 24 gVitamin A: 53.025 IUCalcium: 615 mgIron: 16 mg
Ingredients
- 8 slices white bread crusts removed
- 5 whole eggs
- 3 whole egg whites
- 5 cups skim milk
- 1 tsp dry mustard
- 1 cup shredded light mexican cheese blend
- ½ cup parmesan cheese grated
- 2 whole Garlic cloves peeled, chopped
- 1 dash Black pepper freshly ground, to taste
- 1 cup fresh italian parsley chopped
- 1 tbsp chopped fresh rosemary
- ½ cup Scallions chopped, green part only
- 1 cup broccoli florets
- 2 med zucchini quartered lengthwise and sliced
- 1 cup fresh spinach slivered
- 1/2 cup Parmesan shards
Instructions
- Arrange the bread on the bottom of a 9 x 13-inch casserole dish, overlapping the slices slightly.
- In a large mixing bowl, combine the eggs, egg whites, milk, and mustard. Blend well and set aside.
- In a food processor blend the Low-Fat Blend, Parmesan, garlic, pepper, parsley, and rosemary. Pour into the egg mixture and stir until well combined. Pour over the bread and press the bread down, as it tends to float. Cover with plastic wrap, and place in the refrigerator for 6 to 8 hours or overnight; the bread should be completely soaked with the mixture.
- Preheat the oven to 375°. Remove the strata from the refrigerator; place the vegetables on the surface, then push them into the egg mixture; they should be covered. Top with the Parmesan shards.
- Bake the strata for 1 hour, or until it is browned and a knife inserted in the center comes out clean. Serve hot.