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Randy Mayor; Melanie J. Clarke Photo by: Randy Mayor; Melanie J. Clarke

Goat Cheese, Artichoke, and Smoked Ham Strata

To make ahead, assemble the strata, cover, and refrigerate overnight. Let stand at room temperature while the oven preheats. Bake, uncovered, as directed. Although sourdough has a nice subtle tanginess, French bread works, too.

Cooking Light JUNE 2004

  • Yield: 8 servings (serving size: about 1 1/2 cups)

Ingredients

  • 3 1/4 cups 1% low-fat milk, divided
  • 1 (8-ounce) carton egg substitute
  • 1 (4-ounce) package goat cheese
  • 3/4 teaspoon freshly ground black pepper
  • 1/2 teaspoon chopped fresh thyme
  • 1/8 teaspoon ground nutmeg
  • 2 garlic cloves, minced
  • 10 (1 1/2-ounce) slices sourdough bread, cut into 1/2-inch cubes
  • Cooking spray
  • 1/2 cup (2 ounces) grated fresh Parmesan cheese
  • 8 ounces 33%-less-sodium smoked ham, coarsely chopped
  • 2 (14-ounce) cans artichoke hearts, drained, rinsed, and coarsely chopped
  • 1/2 cup (2 ounces) shredded fontina cheese

Preparation

Preheat oven to 350°.

Place 1 cup milk, egg substitute, and goat cheese in a blender; process until smooth. Combine goat cheese mixture, remaining 2 1/4 cups milk, black pepper, thyme, nutmeg, and garlic in a large bowl, stirring with a whisk. Add bread cubes; stir gently to combine. Let stand 10 minutes.

Place half of the bread mixture in a 13 x 9-inch baking dish coated with cooking spray. Arrange Parmesan cheese, ham, and artichoke hearts evenly over the bread mixture. Top with remaining bread mixture, and sprinkle evenly with fontina cheese.

Bake strata at 350° for 40 minutes or until edges are bubbly. Let stand 15 minutes.

Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 29%
  • Fat: 12.4g
  • Saturated fat: 6.9g
  • Monounsaturated fat: 3.8g
  • Polyunsaturated fat: 0.8g
  • Protein: 25.2g
  • Carbohydrate: 40.2g
  • Fiber: 2.7g
  • Cholesterol: 43mg
  • Iron: 3.8mg
  • Sodium: 1107mg
  • Calcium: 331mg
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Goat Cheese, Artichoke, and Smoked Ham Strata recipe

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