Savory Vegetable Strata

By Roni84

PointsPlus™ Value: 4

Here is the perfect late-fall brunch dish. It can be made up to two days in advance and simply reheated. Or take it to a fall picnic and enjoy at room temperature.

Ingredients

• 1 spray(s) cooking spray
• 7 slice(s) light whole wheat bread
• 1 Tbsp olive oil
• 1 medium red onion(s), chopped
• 2 clove(s) (medium) garlic clove(s), chopped
• 3 slice(s) Canadian-style bacon, diced
• 20 oz chopped frozen spinach, thawed and squeezed dry in a dish towel
• 10 oz frozen winter butternut squash, thawed
• 4 large egg(s)
• 6 item(s) egg white(s)
• 1/4 cup(s) fat-free skim milk
• 1/2 tsp table salt
• 1/4 tsp black pepper
• 2 Tbsp low-fat shredded cheddar cheese

Details

Servings 8
Preparation time 22mins
Cooking time 59mins

Preparation

Step 1

Preheat oven to 375ºF.

Coat a large nonstick baking sheet with cooking spray. Cut bread into cubes, and spread out on sheet in a single layer. Coat with cooking spray; toast in oven until lightly browned, about 5 minutes. Remove from oven and spoon into a large bowl; set aside.

Heat a large nonstick skillet over medium-high heat; add oil. Saute onion until it starts to turn transparent, about 2 to 3 minutes. Add garlic and bacon; cook, stirring occasionally, until onion starts to brown, about 3 to 4 minutes more. Remove skillet from heat and set aside.

Place spinach, squash, eggs, egg whites, milk, salt and pepper in a large bowl; whisk to combine. Add onion-mixture; whisk again. Pour over toasted bread cubes and mix with a spoon to thoroughly combine.

Pour mixture into a 9- X 13-inch nonstick pan and spread into an even layer; sprinkle with cheese. Bake until a knife inserted in center comes out clean, about 20 to 25 minutes. Slice into 8 pieces and serve. Yields 1 piece per serving.