Cheesy Broccoli and Roasted Bell Pepper Strata |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 9 |
|
This can also be made in two 8-inch square baking dishes. Freeze one for later. Ingredients:
1 teaspoon olive oil |
1 1/2 cups chopped onion |
1 1/2 teaspoons dried fines herbes |
1/2 teaspoon black pepper |
1/4 teaspoon salt |
5 garlic cloves, minced |
1 cup evaporated fat-free milk |
1 tablespoon dijon mustard |
2 (8-ounce) cartons egg substitute |
4 cups coarsely chopped broccoli florets (about 1 bunch) |
2 (7-ounce) bottles roasted red bell peppers, drained |
12 (1-ounce) slices hearty white bread |
cooking spray |
1 cup (4 ounces) shredded reduced-fat sharp cheddar cheese, divided |
1/3 cup (about 1 1/2 ounces) grated fresh romano or parmesan cheese |
Directions:
1. Heat oil in a medium nonstick skillet over medium-high heat. Add onion, fines herbes, black pepper, and salt; sauté 5 minutes. Stir in garlic; remove from heat.
2. Combine milk, mustard, and egg substitute. Stir in onion mixture. Steam broccoli, covered, 5 minutes. Slice bell pepper into strips.
3. Arrange half of the bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon 2 cups broccoli and 1 cup bell pepper evenly over bread slices; sprinkle with 1/2 cup cheddar cheese. Repeat procedure with remaining bread, broccoli, and bell pepper. Top with Romano cheese.
4. Pour milk mixture over bread mixture. Cover; chill 8 hours or overnight.
5. Preheat oven to 325°.
6. Uncover; bake at 325° for 45 minutes or until set. Sprinkle with 1/2 cup cheddar cheese; bake an additional 5 minutes.
|
|