Cheesy Broccoli and Roasted Bell Pepper Strata

This can also be made in two 8-inch square baking dishes. Freeze one for later.


9 servings

Recipe from

Cooking Light

Nutritional 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


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


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.

Combine milk, mustard, and egg substitute. Stir in onion mixture. Steam broccoli, covered, 5 minutes. Slice bell pepper into strips.

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.

Pour milk mixture over bread mixture. Cover; chill 8 hours or overnight.

Preheat oven to 325°.

Uncover; bake at 325° for 45 minutes or until set. Sprinkle with 1/2 cup cheddar cheese; bake an additional 5 minutes.

Victoria Riccardi,

Cooking Light

May 2000
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