Summer Vegetable Stratata

Name: Summer Vegetable Stratata Recipe
Prep time: 15 min
Cook time: 55 min
Total time: 70 min
Yield: 12
Ingredients: 4 slices of sourdough bread cubed and dried or toasted; 1.5 cups of reduced-fat Swiss cheese shredded; 1 cup carrots sliced; 3 medium zucchini (raw) cubed; 2 medium yellow squash (raw) cubed; 1 small red onion sliced; 1 cup Zesty Cilantro Salsa; 2 tbsp light margarine; 2 cups Egg Beaters; 1.5 cups non-fat milk (skim is gross)

Minutes to Prepare: 15
Minutes to Cook: 55

Number of Servings: 12

Ingredients

4 slices of sourdough bread, cubed and dried or toasted1.5 cups of reduced-fat Swiss cheese, shredded1 cup carrots, sliced3 medium zucchini (raw), cubed2 medium yellow squash (raw), cubed1 small red onion, sliced1 cup Zesty Cilantro Salsa2 tbsp light margarine2 cups Egg Beaters1.5 cups non-fat milk (skim is gross)

Directions

Evenly place bread cubes on the bottom of a greased 1 1/2 qt baking dish and sprinkle half of the cheese between both dishes. (set it aside)

In a large non-stick skillet; I used a wok. Cook the veggies until the onions are barely translucent. Then add in the salsa and mix it throughout the veggie mix.

Spoon the veggie blend over the bread and cheese bits. Make sure to distribute even between the two pans and throughout the the pan.

Mix the Egg Beaters and milk together just until mixed well. Pour half of the eggy mix over each of the two pans. Make sure to cover the veggies evenly.

Bake at 375 degrees F for 35 minutes. It is done when you can insert a knife and it comes out clean.

Serving Size:�makes 12 1.5 cup servings

Number of Servings: 12

Recipe submitted by SparkPeople user WITTYMUJER.

Servings Per Recipe: 12

Nutritional Info Amount Per Serving

Calories: 157.5
Total Fat: 4.8 g
Cholesterol: 13.4 mg
Sodium: 370.3 mg
Total Carbs: 16.3 g
Dietary Fiber: 1.7 g
Protein: 11.3 g

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