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Ingredients Jump to Instructions ↓

  1. 12 Reduced-calorie whole-wheat bread

  2. 2 cups 292g / 10oz Shredded nonfat sharp cheddar cheese

  3. 2 Tomatoes - sliced

  4. 1 teaspoon 5ml Vegetable oil

  5. 2 Onions - chopped

  6. 2 cups 474ml Skim milk

  7. 1 cup 198g / 7oz Fat-free egg substitute

  8. 1 tablespoon 15ml Dijon mustard

  9. 1/4 teaspoon 1 1/3ml Freshly-ground black pepper

  10. 3 Crisp-cooked bacon - crumbled

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Spray a 13- by 9-inch baking dish with nonstick cooking spray. Arrange 6 slices of bread in the baking dish. Sprinkle evenly with one-third of the cheese and one half of the tomatoes. Repeat layers. Top with the remaining one-third of the cheese. In a small nonstick skillet, heat the oil. Add the onions and cook, stirring as needed, until softened, about 5 minutes. In a medium bowl, combine the onions, milk, egg substitute, mustard and pepper; pour over the bread mixture. Refrigerate, covered, at least 1 hour or overnight. Preheat the oven to 350 degrees. Bake the strata until puffed and golden, about 1 hour. Sprinkle with the bacon; serve. This recipe yields 6 servings. Per Serving: 250 Calories, 4 g Total Fat, 1 g Saturated Fat, 8 mg Cholesterol, 740 mg Sodium, 32 g Total Carbohydrate, 6 g Dietary Fiber, 26 g Protein, 493 mg Calcium. Serving Provides: 1 Bread, 1 Fruit/Vegetable, 2 Protein/Milk. Points Per Serving: 4.

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