Monday, February 11, 2008

Tomato-Parmesan Strata

I'd never made, or even tried, a strata until tonight so I really wasn't sure what to expect! The ingredients in the recipe I used all sounded yummy so I figured I'd try it out. It was a success and this has officially been added to the "vegetarian meals to eat when DH isn't here" rotation. ;)
I also got to "baptize" my Le Creuset oval baking dish that I got for Christmas so that was a nice little bonus!

The original recipe was from Cooking Light but I changed just a couple things. Those changes included subbing broccoli for the spinach (out of spinach) adding mushrooms, and using 2 whole eggs in place of the 1 egg plus 3 egg whites (I admit, I was being lazy!)
Here's my version.

Serves 2 (yum - I have leftovers for lunch tomorrow!)

2 slices whole wheat bread, cut into 1-inch cubes
Cooking spray
1/2 cup chopped onion
1 cup broccoli florets
1 garlic clove, minced
1/4 tsp. dried thyme
1/4 tsp. salt
1/8 tsp. freshly ground black pepper
2 large eggs
1 cup chopped, seeded tomato
3-4 white button mushrooms, chopped
2 tbsp. grated Parmesan cheese

1. Preheat oven to 350 degrees.

2. Place the bread cubes in a baking dish coated with cooking spray.

3. Coat a non-stick skillet with cooking spray and heat over medium-high heat. Add onion and saute until tender. Add the broccoli and garlic; saute an additional minute or two. Remove from heat.

4. Combine thyme, salt, black pepper, and eggs in a medium bowl; stir with a whisk. Stir in the broccoli mixture, tomatoes, and mushrooms. Pour the egg mixture over the bread cubes in the baking dish; sprinkle with cheese.

5. Bake at 350 degrees for 20 minutes or until set. Yummy with a salad.

The original recipe was from the June 2007 issue of Cooking Light magazine.


bakingblonde said...


You have been tagged

Renea said...

Ooh that looks great!