Cheese And Tomato Strata Recipe - Cooking Index
12 | Reduced-calorie whole-wheat bread | |
2 cups | 292g / 10oz | Shredded nonfat sharp cheddar cheese |
2 | Tomatoes - sliced | |
1 teaspoon | 5ml | Vegetable oil |
2 | Onions - chopped | |
2 cups | 474ml | Skim milk |
1 cup | 198g / 7oz | Fat-free egg substitute |
1 tablespoon | 15ml | Dijon mustard |
1/4 teaspoon | 1.3ml | Freshly-ground black pepper |
3 | Crisp-cooked bacon - crumbled |
Spray a 13- by 9-inch baking dish with nonstick cooking spray. Arrange 6 slices of bread in the baking dish. Sprinkle evenly with one-third of the cheese and one half of the tomatoes. Repeat layers. Top with the remaining one-third of the cheese.
In a small nonstick skillet, heat the oil. Add the onions and cook, stirring as needed, until softened, about 5 minutes.
In a medium bowl, combine the onions, milk, egg substitute, mustard and pepper; pour over the bread mixture. Refrigerate, covered, at least 1 hour or overnight.
Preheat the oven to 350 degrees. Bake the strata until puffed and golden, about 1 hour. Sprinkle with the bacon; serve.
This recipe yields 6 servings.
Per Serving: 250 Calories, 4 g Total Fat, 1 g Saturated Fat, 8 mg Cholesterol, 740 mg Sodium, 32 g Total Carbohydrate, 6 g Dietary Fiber, 26 g Protein, 493 mg Calcium.
Serving Provides: 1 Bread, 1 Fruit/Vegetable, 2 Protein/Milk.
Points Per Serving: 4.
Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers
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