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Stratas are meant to be put together in advance and refrigerated overnight or at least 4 to 6 hours before baking, which makes them ideal for a plan-ahead brunch or supper. Instead of adding a final layer of bread to the top, I prefer to use breadcrumbs, which are less dense. For bread, use sturdy day-old sandwich bread or an Italian bread, sliced about 1/4-inch thick.

Recipe by Cooking Light March 1999

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Yield:
6 servings
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Ingredients

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Directions

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  • Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper.

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  • Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese.

  • Combine 1/8 teaspoon pepper, milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.

  • Preheat oven to 400°.

  • Uncover strata; sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.

Nutrition Facts

411 calories; calories from fat 28%; fat 12.7g; saturated fat 6.6g; mono fat 3.9g; poly fat 1.2g; protein 21.3g; carbohydrates 53.4g; fiber 4.6g; cholesterol 143mg; iron 3.9mg; sodium 609mg; calcium 310mg.
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