Breakfast and Brunch Recipes
Breakfast Strata Primavera
This stunning dish is like a savory bread pudding studded with colorful, spring vegetables and full of rich flavor. By using canola oil and a mix of whole eggs and egg whites, you get the sumptuous flavor of most breakfast bakes without the saturated fat. This dish makes entertaining a breeze since you prepare it the night before. In the morning, just pop it in the oven, then relax and enjoy your guests.
Prep: 30 min | Chill: 8 hr | Bake: 1 hr 20 min
Yield: 8 servings; serving size 1 1/2 cups (375 mL)
Ingredients
- 1 tablespoon canola oil 15 mL
- 1 large onion, diced (about 2 cups/500 mL)
- 2 cloves garlic, minced
- 1/2 bunch asparagus (about 1/2 pound/250 g), trimmed and sliced into 1-inch (2.5 cm) pieces
- 1 cup green peas, fresh or frozen 250 mL
- Canola oil cooking spray
- 1 whole wheat baguette or other crusty bread (8 oz/500 g), cut into 1 inch (2.5 cm) cubes (about 8 cups/2 L)
- 6 large eggs
- 10 large egg whites
- 2 cups nonfat milk 500 mL
- 1 tablespoon Dijon mustard 15 mL
- 1/4 cup freshly grated Parmesan cheese, lightly packed 60 mL
- 2 ounces part-skim mozzarella cheese, shredded (1/2 cup/125 mL) 60 g
- 1 large carrot, shredded (1 cup/250 mL)
- 1/4 cup sundried tomatoes, thinly sliced 60 mL
- 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon/5 mL dried tarragon 15 mL
- 1/2 teaspoon salt 5 mL
- 1/2 teaspoon freshly ground black pepper 5 mL
Instructions
- In large nonstick skillet, heat canola oil over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes.
- Add garlic and continue to cook for 1 minute more.
- Add asparagus and cook, stirring occasionally, until just beginning to soften, about 1 minute.
- Stir in peas, remove from heat and set aside.
- Coat 9 x 13 inch (22 x 33 cm) baking dish with canola oil cooking spray. Arrange bread cubes over bottom.
- In large bowl, beat whole eggs, egg whites, milk and mustard together until blended.
- Add vegetable mixture, both cheeses, carrot, sun-dried tomatoes, tarragon, salt and pepper, stirring to incorporate. Pour mixture over bread, making sure liquid saturates bread.
- Cover with plastic wrap and refrigerate overnight or at least 8 hours.
- Remove strata from refrigerator, uncover and allow to sit at room temperature while you preheat oven to 350 degrees F (180 degrees C). (Do not keep at room temperature for more than 20 minutes.)
- Bake until set and top forms golden brown crust, 70 to 80 minutes.
Nutrition
Per serving: Calories 240 Total Fat 8g Saturated Fat 2g Cholesterol 145mg Carbohydrates 23g Fiber 6g Sugars 7g Protein 19g Sodium 430mg Potassium 431mg
Attribution
Recipe and photo used with permission from:
CanolaInfo
Recipe by Ellie Krieger.