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Light Vegetable Cheese Strata

Yield 8 servings

Ingredients

  • Vegetable cooking spray
  • 1 teaspoon reduced-calorie margarine
  • 2 tablespoons minced shallots
  • 1 teaspoon minced garlic
  • 1 cup sliced fresh mushrooms
  • 1 cup diced zucchini
  • 1 cup diced green pepper
  • 2 1/2 cups skim milk
  • 2 eggs, beaten
  • 4 egg whites, lightly beaten
  • 1/4 teaspoon freshly ground pepper
  • 1/8 teaspoon salt
  • 6 cups cubed French bread
  • 1/2 cup (2 ounces) shredded reduced-fat Cheddar cheese
  • 1/4 cup grated Parmesan cheese

Nutrition Information

  • calories 183
  • caloriesfromfat 24 %
  • fat 4.9 g
  • satfat 2.2 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 12.5 g
  • carbohydrate 21.3 g
  • fiber 0.0 g
  • cholesterol 65 mg
  • iron 0.0 mg
  • sodium 398 mg
  • calcium 0.0 mg

How to Make It

  1. Coat a large nonstick skillet with cooking spray. Add margarine, and place over medium-high heat until margarine melts. Add shallots and garlic; saute until tender. Add mushrooms; saute 5 minutes or until tender. Add zucchini and green pepper; saute 5 minutes or until crisp-tender. Remove from heat, and set aside.

  2. Combine milk, eggs, egg whites, pepper, and salt in a large bowl. Stir in vegetable mixture, bread cubes, and cheeses. Pour mixture into a 13- x 9- x 2-inch baking dish coated with cooking spray. Bake, uncovered, at 325° for 50 to 60 minutes or until lightly browned. Let stand 5 minutes. Cut into rectangles, and serve immediately.

Light and Luscious