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5* Vegetarian Egg Strata

Source of Recipe

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VE: 5* Vegetarian Egg Strata

Adapted from Healthy Cooking October/November 2010
4 reviews rate this recipe 5 Stars!
Prep: 25 min. + chilling Bake: 45 min. + standing
Yield: 12 servings.

“I used to make this with turkey or chicken sausage, but adapted it for a vegetarian friend, and it was a huge hit. I serve it with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts for brunch. It also works well for lunch, served with tomato bisque.” —Danna Rogers, Westport, Connecticut

Ingredients:
• 1 medium zucchini, finely chopped
• 1 medium sweet red pepper, finely chopped
• 1 cup sliced baby portobello mushrooms
• 1 medium red onion, finely chopped
• 2 teaspoons olive oil
• 3 garlic cloves, minced
• 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 1 loaf (1 pound) day-old French bread, cubed
• 2 packages (5.3 ounces each) fresh goat cheese, crumbled
• 1-3/4 cups grated Parmesan cheese
• 3 eggs, lightly beaten
• 3/4 cup liquid egg substitute
• 2 cups fat-free milk
• 1/4 teaspoon ground nutmeg

Directions:
1. In a large skillet, saute zucchini, red pepper, mushrooms and onion in oil until tender. Add garlic, thyme, salt and pepper; saute 1 minute longer.

2. In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.

3. In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.

4. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, 45-50 minutes or until a knife inserted near the center comes out clean. Let stand 10 minutes before cutting.

1 piece equals 262 calories, 10.7 g fat (5 g saturated fat), 87 mg cholesterol, 619 mg sodium, 27 g carbohydrate, 2 g fiber, 17 g protein.