PointsPlus Savory Vegetable Strata Recipe

4 from 1 ratings

This is a vegetable dish perfect for brunch or a cool afternoon picnic. Make this up to two days ahead and reheat for those days when you just don’t feel like cooking anything. Click here to see 10 Great Dishes to Make with Frozen Vegetables

Servings

servings

Ingredients

cooking spray
7 slices light whole-wheat bread, cubed
1 olive oil
1 medium-sized red onion, chopped
2 medium-sized cloves garlic, chopped
3 slices canadian-style bacon, diced
20 frozen spinach, thawed, squeezed dry in a dish towel, and chopped
10 frozen butternut squash, thawed
4 large eggs
6 egg whites
1/4 skim milk
1/2 salt
1/4 black pepper
2 low-fat shredded cheddar cheese

Directions

Preheat the oven to 375 degrees.
Coat a large nonstick baking sheet with cooking spray. Spread the bread out on the sheet in a single layer. Coat with cooking spray and toast in the oven until lightly browned, about 5 minutes. Remove from oven and spoon into a large bowl. Set aside.
Heat a large nonstick skillet over medium-high heat and add the oil. Sauté the onion until it starts to turn transparent, about 2-3 minutes. Add the garlic and bacon. Cook, stirring occasionally, until the onion starts to brown, about 3-4 more minutes. Remove the skillet from heat and set aside.
Place the spinach, squash, eggs, egg whites, milk, salt, and pepper in a large bowl and whisk to combine. Add the onion mixture and whisk again. Pour the mixture over the toasted bread cubes and mix with a spoon to thoroughly combine.
Pour the mixture into a 9-by-13-inch nonstick pan and spread into an even layer. Sprinkle with cheese. Bake until a knife inserted in center comes out clean, about 20-25 minutes. Slice into 8 pieces and serve.