Caramelized Onion, Swiss Chard, and Fontina Cheese Strata

recipe
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.

Yield:

8 servings

Recipe from

Cooking Light

Nutritional 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

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

Preparation

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.

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.

Preheat oven to 350°.

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.

July 2007
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