Tomato and Parmesan Strata

Serve with steamed sliced carrots and a mixed green salad.

Yield: 2 servings (serving size: about 2 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 186
  • Calories from fat: 29%
  • Fat: 5.9g
  • Saturated fat: 2g
  • Monounsaturated fat: 1.6g
  • Polyunsaturated fat: 0.5g
  • Protein: 16.9g
  • Carbohydrate: 18g
  • Fiber: 5.3g
  • Cholesterol: 112mg
  • Iron: 2.3mg
  • Sodium: 684mg
  • Calcium: 183mg

Ingredients

  • 2 (1-ounce) slices whole wheat bread, cut into 1-inch cubes
  • Cooking spray
  • 1/2 cup chopped onion
  • 2 cups baby spinach leaves
  • 1 garlic clove, minced
  • 1/2 teaspoon chopped fresh thyme
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 3 large egg whites
  • 1 large egg
  • 1 cup chopped seeded plum tomato (about 2 medium)
  • 2 tablespoons grated fresh Parmesan cheese

Preparation

  1. Preheat oven to 375°.
  2. Place bread cubes in a 1 1/2-quart baking dish coated with cooking spray.
  3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add spinach and garlic; sauté 2 minutes or until spinach wilts. Remove from heat.
  4. Combine thyme, salt, black pepper, egg whites, and egg in a medium bowl; stir with a whisk. Stir in the spinach mixture and tomato. Pour egg mixture over bread cubes in baking dish; sprinkle with cheese.
  5. Bake at 375° for 20 minutes or until set; let stand 5 minutes.
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