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Caramelized Onion, Swiss Chard, and Fontina Cheese Strata

Yield 8 servings
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.


  • 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

Nutrition Information

  • calories 262
  • caloriesfromfat 29 %
  • fat 8.3 g
  • satfat 3.5 g
  • monofat 2.1 g
  • polyfat 1.1 g
  • protein 16.3 g
  • carbohydrate 31.3 g
  • fiber 3.1 g
  • cholesterol 18 mg
  • iron 3.3 mg
  • sodium 717 mg
  • calcium 240 mg

How to Make It

  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.