Alleycat
07-25-2008, 07:33 PM
This was very good. I used cheddar, as I didn't have Swiss.
It's from a Weight Watchers supplement cookbook (one of the little volumes you sometimes get when you buy a regular cookbook at a meeting center). Don't remember which one. Sorry!
Make-Ahead Vegetable Strata with Bell Pepper and Zucchini
Serves 8
2 tsp extra virgin olive oil
1 medium red or green bell pepper, seeded and diced
2 medium zucchini, diced
1 medium onion, chopped
Pinch of salt
2 medium tomatoes, chopped
2 garlic cloves, minced
8 oz. crust-trimmed day-old whole wheat bread, cut into 1" cubes
1 cup shredded reduced-fat Swiss cheese
1/4 cup shredded Parm
1 (12-oz) can evaporated fat-free milk
4 large eggs
2 egg whites
2 TBSP Dijon mustard
Heat oil in large nonstick skillet over medium-high heat; add bell pepper, zucchini, onion and salt. Saute until the pepper is tender, about 10 minutes. Stir in the tomatoes and garlic; cook until the tomatoes are soft, about 3 minutes.
Spray a 9x13 baking dish with Pam. Spread the bread cubes over the bottom; top with the zucchini mixture. Sprinkle with the cheeses.
In a medium bowl, whisk together the milk, whole eggs, egg whites, and mustard. Pour over the bread and zucchini in the pan, making sure all the bread is soaked. Cover with foil and refrigerate at least 4 hours or overnight.
Preheat the oven to 350. Bake the strata, covered, until the casserole begins to bubble, about 50 minutes. Uncover and bake until slightly browned along the edges, about 10 minutes more. Serve with steamed vegetables or fruit.
Per serving: 227 cals, 8 g fat, 24 g carbs, 3 g fiber, 17 g protein
Per serving: 5 POINTS
It's from a Weight Watchers supplement cookbook (one of the little volumes you sometimes get when you buy a regular cookbook at a meeting center). Don't remember which one. Sorry!
Make-Ahead Vegetable Strata with Bell Pepper and Zucchini
Serves 8
2 tsp extra virgin olive oil
1 medium red or green bell pepper, seeded and diced
2 medium zucchini, diced
1 medium onion, chopped
Pinch of salt
2 medium tomatoes, chopped
2 garlic cloves, minced
8 oz. crust-trimmed day-old whole wheat bread, cut into 1" cubes
1 cup shredded reduced-fat Swiss cheese
1/4 cup shredded Parm
1 (12-oz) can evaporated fat-free milk
4 large eggs
2 egg whites
2 TBSP Dijon mustard
Heat oil in large nonstick skillet over medium-high heat; add bell pepper, zucchini, onion and salt. Saute until the pepper is tender, about 10 minutes. Stir in the tomatoes and garlic; cook until the tomatoes are soft, about 3 minutes.
Spray a 9x13 baking dish with Pam. Spread the bread cubes over the bottom; top with the zucchini mixture. Sprinkle with the cheeses.
In a medium bowl, whisk together the milk, whole eggs, egg whites, and mustard. Pour over the bread and zucchini in the pan, making sure all the bread is soaked. Cover with foil and refrigerate at least 4 hours or overnight.
Preheat the oven to 350. Bake the strata, covered, until the casserole begins to bubble, about 50 minutes. Uncover and bake until slightly browned along the edges, about 10 minutes more. Serve with steamed vegetables or fruit.
Per serving: 227 cals, 8 g fat, 24 g carbs, 3 g fiber, 17 g protein
Per serving: 5 POINTS