Sunday, March 24, 2013

Veggies Invade My Breakfast

I took a big risk on this recipe.  This was either going to be a dinner that the girls would love or hate.  Luckily they loved it.  I edited a recipe for bread pudding and made it lighter and healthier. I threw a bunch of leftovers in it.  According to Kaylee it tasted like veggie burgers.  Which I could totally understand.  It kind of does have a burger-y type taste.  Kaylee is one of the main reasons I made this.  She's been bugging me for bread pudding for a while now.  I decided to start off with a savory one.  She loves stuffing and this is basically a stuffing with milk instead of vegetable broth.  This type of recipe is really versatile.  You can throw in whatever you have on hand.  Squash?  SURE!  Mushrooms?  Onions?  Spinach?  Yes, yes and yes. 

Almost Fat Free Strata
Serves 5 (Mine was cut into 15 pieces so that's 3 pieces per person each slice has 75 calories and 0.3 grams of fat )
Calories: 222
Fat: 0.8 gram
Protein: 23.5 grams

10 slices of reduced calorie whole wheat bread, cubed
1 medium onion, diced (about 1 cup)
6 medium mushroom diced, (2 cups)
10 baby carrots, sliced paper thin
1/2 of a butternut squash
1 1/4 c egg substitute (approx 6 eggs)
1 1/2 c skim milk
1 cup fat free mozzarella
1/4 c fat free feta
1/2 c lima beans
1/4 cup soy crumbles

  1. Sautee mushrooms, onions, and carrots until soft.  At the end add the squash, soy crumbles and lima beans until warm, cool slightly
  2. In a separate bowl whisk together egg substitute, milk, and cheeses.
  3. Spray a 13 x 9 pan and put the bread half the bread evenly along the bottom
  4. Spread vegetable mixture, and ontop of that the rest of the bread
  5. Pour egg, milk and cheese over the bread and vegetables.  Press down to make sure that all the bread soaks up some liquid.  Put in the fridge for atleast 2 hours.  
  6. Bake in a 350 degree oven for 45 minutes. 

What vegetables would/do you put in your strata?

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