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Cheesy Broccoli and Roasted Bell Pepper Strata

Yield 9 servings
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

Nutrition Information

  • calories 245
  • caloriesfromfat 22 %
  • fat 6 g
  • satfat 2.7 g
  • monofat 2.2 g
  • polyfat 0.6 g
  • protein 17.4 g
  • carbohydrate 30.5 g
  • fiber 3 g
  • cholesterol 15 mg
  • iron 2.8 mg
  • sodium 614 mg
  • calcium 335 mg

How to Make It

  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.