Summer Vegetable Stratata
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Summer Vegetable Stratata calories by ingredient
Introduction
When I noticed all of the zucchini I had in need of use. I doctored my Vegetable Strata recipe. This makes 2 9x13 pans. (I have a big family so if you need to make just one half the recipe. Or you could make it and freeze it then bake it when you want some more!) :-) When I noticed all of the zucchini I had in need of use. I doctored my Vegetable Strata recipe. This makes 2 9x13 pans. (I have a big family so if you need to make just one half the recipe. Or you could make it and freeze it then bake it when you want some more!) :-)Number of Servings: 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)
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.
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.