I’ve been cooking this strata for years, and my family just can’t get enough! The fresh basil gives this healthy brunch dish a real flavor boost.
—JEAN ECOS HARTLAND, WI
PREP: 40 MIN. + CHILLING • BAKE: 1 HOUR + STANDING • MAKES: 8 SERVINGS
3 teaspoons canola oil, divided
3/4 pound sliced fresh mushrooms
1 cup finely chopped sweet onion
1 large sweet red pepper, cut into thin strips
1 large sweet yellow pepper, cut into thin strips
1 medium leek (white portion only), chopped
1/2 teaspoon salt
1/2 teaspoon pepper
10 slices whole wheat bread, cut into 1-inch cubes
1 1/2 cups shredded part-skim mozzarella cheese
1/4 cup grated Parmesan cheese
8 large eggs
4 large egg whites
2 1/2 cups fat-free milk
1/4 cup chopped fresh basil
1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add the mushrooms; cook and stir 8-10 minutes or until tender. Remove from pan.
2. In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir 6-8 minutes or until golden brown. Add onion to mushrooms.
3. Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir about 6-8 minutes or until leek pieces are tender. Stir in the sauteed mushrooms and onion.
4. In a 13x9-in. baking dish coated with cooking spray, layer half of each of the following: bread cubes, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.
5. Preheat oven to 350°. Remove the strata from refrigerator while oven heats.
6. Bake, covered, 50 minutes. Bake, uncovered, 10-15 minutes longer or until lightly browned and a knife inserted near the center comes out clean. Let strata stand 10 minutes before serving.
Per piece: 322 cal., 13g fat (5g sat. fat), 201 mg chol., 620mg sod., 28g carb. (9g sugars, 4g fiber), 24g pro.
Diabetic Exchanges: 2 medium-fat meat, 1 1/2 starch, 1 vegetable, 1/2 fat.
DID YOU KNOW?
Stale, day-old bread works perfectly in breakfast dishes like stratas and egg bakes. That’s because its dry texture better soaks up egg-based custards, resulting in a casserole that holds together when eaten.