Sunday Morning Greek Strata With Feta and Dill - Ww 4 Points |
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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This comes from the Weight Watcher's 150 Comfort Recipes book. I haven't made this myself, I'm just posting it as an on-line record for myself. I'd love to know how it works out for you. Ingredients:
4 eggs |
4 large egg whites |
1/3 cup crumbled feta |
1 cup frozen peas |
1/4 cup chopped fresh dill |
1 teaspoon lemon zest |
1 1/2 cups low-fat milk |
1/4 teaspoon pepper |
1 cup low fat cottage cheese |
2 medium tomatoes |
2 whole wheat pita bread |
Directions:
1. Preheat oven to 350°F Spray a 13 x 9 inch baking dish with nonstick spray.
2. Cut pita into 4 wedges each and place them on a baking sheet and bake until lightly toasted, about 5 minutes Maintain the oven temperature.
3. Whisk the eggs and egg whites in a large bowl until blended.
4. Put the milk, cottage cheese and feta in a blender and puree until smooth. Add the milk mixture, peas, dill, lemon zest, and pepper to the eggs and stir until blended.
5. Arrage the pita wedges in the baking dish. Pour the egg mixture over the pitas and let stand 10 minutes.
6. Cut tomato into 4 slices each. Arrange the tomato slices evenly over the strata and bake until lightly browned and the center is set, 35-40 minutes Cut into 6 pieces.
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