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Photo of Savory Vegetable Strata by WW

Savory Vegetable Strata

3
Points®
Total Time
59 min
Prep
22 min
Cook
37 min
Serves
8
Difficulty
Easy
Here is the perfect fall or winter brunch recipe. Serve this dish with a simple green salad and small grainy-rolls.

Ingredients

Cooking spray

5 spray(s)

Reduced-calorie whole wheat bread

7 slice(s)

Olive oil

1 Tbsp

Red onion

1 medium, chopped

Garlic

2 clove(s), chopped

Uncooked Canadian bacon

3 slice(s), diced

Chopped frozen spinach

20 oz, thawed and squeezed dry in a dish towel

Frozen winter butternut squash

10 oz, thawed

Egg

4 large egg(s)

Egg whites

6 item(s)

Fat free skim milk

¼ cup(s)

Table salt

½ tsp

Black pepper

¼ tsp

Shredded reduced fat Mexican-style cheese blend

¾ cup(s)

Instructions

  1. Preheat oven to 375ºF.
  2. Coat a large nonstick baking sheet with cooking spray. Cut bread into cubes, and spread out on sheet in a single layer. Coat with cooking spray; toast in oven until lightly browned, about 5 minutes. Remove from oven and spoon into a large bowl; set aside.
  3. Heat a large nonstick skillet over medium-high heat; add oil. Saute onion until it starts to turn transparent, about 2 to 3 minutes. Add garlic and bacon; cook, stirring occasionally, until onion starts to brown, about 3 to 4 minutes more. Remove skillet from heat and set aside.
  4. Place spinach, squash, eggs, egg whites, milk, salt and pepper in a large bowl; whisk to combine. Add onion-mixture; whisk again. Pour over toasted bread cubes and mix with a spoon to thoroughly combine.
  5. Pour mixture into a 9- X 13-inch nonstick pan and spread into an even layer; sprinkle with cheese. Bake until a knife inserted in center comes out clean, about 20 to 25 minutes. Slice into 8 pieces and serve.
  6. Yields 1 piece per serving.

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