Caramelized Onion, Swiss Chard, and Fontina Cheese Strata |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
|
Inspired by the flavors of French onion soup, this strata also features a layer of crumbled tofu. It makes a satisfying vegetarian lunch accompanied by fresh sliced tomatoes drizzled with balsamic vinaigrette. Ingredients:
cooking spray |
3 cups thinly sliced vidalia or other sweet onion |
8 cups coarsely chopped swiss chard (about 1 pound) |
1/2 teaspoon salt, divided |
1 1/3 cups fat-free milk |
1 cup egg substitute |
1/4 teaspoon freshly ground black pepper |
1/8 teaspoon crushed red pepper |
dash of ground nutmeg |
12 ounces french bread, cut into (1/2-inch) cubes (about 10 cups) |
3/4 cup drained, crumbled water-packed firm tofu |
1 cup (4 ounces) shredded fontina cheese |
Directions:
1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add onion; cook 12 minutes or until browned, stirring frequently. Add chard; cook 5 minutes or until chard wilts, stirring frequently. Remove from heat; stir in 1/4 teaspoon salt. Cool.
2. Combine remaining 1/4 teaspoon salt, milk, and next 5 ingredients (through bread) in a large bowl; toss well to coat. Place half of bread mixture in an 11 x 7-inch baking dish coated with cooking spray. Top evenly with tofu, half of chard mixture, and 1/2 cup cheese. Top evenly with remaining bread mixture, remaining chard mixture, and remaining 1/2 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
3. Preheat oven to 350°.
4. Remove strata from refrigerator; let stand at room temperature 15 minutes. Bake strata, covered, at 350° for 30 minutes. Uncover and bake an additional 15 minutes or until set. Let stand 10 minutes before serving.
|
|