Best Vegetable And Cheese Strata Recipes

VEGETABLE AND CHEESE STRATA

Steps:

• In a large skillet cook the onion, the scallion, and the mushrooms in the oil over moderately low heat, stirring, until the onion is softened, add the bell peppers and salt and pepper to taste, and cook the mixture over moderate heat, stirring, for 10 to 15 minutes, or until all the liquid the mushrooms give off is evaporated and the peppers are tender. Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables. Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top. In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, pour the egg mixture evenly over the strata, and chill the strata, covered, overnight. Let the strata stand at room temperature for 15 minutes and bake it in the middle of a preheated 350°F. oven for 50 minutes to 1 hour, or until it is puffed and golden and cooked through.

LARGE VEGETABLE AND CHEESE STRATA

Steps:

• Assembly. In a large skillet saute the onion, scallion, and mushrooms in 2 Tbsp oil over moderately low heat, until the onion is softened and all liquid the mushrooms give off is evaporated.
• In another large skillet saute the bell peppers in remaining oil and salt and pepper to taste, until peppers are tender.
• Combine vegetables and season.
• Arrange half the bread cubes in a buttered large shallow (4 1/2-quart) baking dish, spread half the vegetable mixture over them, and sprinkle half the Cheddar and half the Parmesan over the vegetables.
• Arrange the remaining bread cubes over the cheeses, top them with the remaining vegetables, and sprinkle the remaining cheeses over the top.
• In a bowl whisk together the eggs, the milk, the mustard, the Tabasco, and salt and pepper to taste, and pour the egg mixture evenly over the strata.
• Cover and chill the strata, overnight. Let the strata stand at room temperature for 15-30 minutes and bake it in the middle of a preheated 350°F. oven for at least 1 hour, or until it is puffed and golden and cooked through.

VEGETABLE AND CHEESE STRATA

Steps:

• 1. Heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saute vegetable mixture 6 minutes or until tender. Remove from heat. Stir in artichokes, and set aside.
• 2. Arrange Italian bread cubes in a 13x9 inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over bread cubes, and sprinkle mixture with cheeses.
• 3. Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with a whisk. Pour egg mixture over zucchini mixture. Cover mixture with foil; chill up to 1 day.
• 4. Preheat oven to 325 degrees. Bake strata, covered, 1 hour or unitl bubbly. Garnish with oregano sprigs, if desired.
• 5. Yield: 8 servings Calories 229 (19% from fat); fat 4.9g (sat 2.3g, mono 1.5g, poly 0.3g); iron 2.7mg; cholesterol 14mg; calcium 336mg; carbohydrate 29.1g; sodium 570mg; protein 17.5g; fiber 1.9g

SAUSAGE, VEGETABLE AND CHEESE STRATA

Steps:

• 1. Grease rectangular pan, 13 x 9 x 2 inches. Cook sausage in 12-inch skillet over medium heat 7 to 8 minutes, stirring occasionally, until no longer pink drain. Melt butter in same skillet over medium-high heat. Cook spinach, zucchini, bell peppers and onion in butter about 5 minutes, stirring frequently, until zucchini is crisp-tender.2. Break each bread slice into 4 pieces. Layer sausage, vegetables and bread in pan. Beat eggs, milk, mustard, salt and pepper with hand beater or wire whisk until blended pour over bread. Sprinkle cheeses over top. Cover and refrigerate at least 4 hours but no longer than 24 hours.3. Heat oven to 325°. Cover and bake 30 minutes. Uncover and bake about 45 minutes longer or until top is golden brown and knife inserted in center comes out clean.Kathy S. shares her Recipe "I served this at brunch the day after my daughter Amy's wedding, and it was a real hit! It was convenient for me because the assembly is done the day before all I had to do the day of serving was bake it."A NOTE from DR. GHOSHGreen leafy vegetables such as spinach are a good source of vitamin K, essential for normal blood clotting. If taking a blood thinner such as Coumadin®, however, avoid excessive intake of dietary vitamin K because it may interfere with the medication.NUTRITION FACTS: High in calcium, folic acid and vitamins A and C1 Serving: Calories 335 (Calories from Fat 190) Fat 21g (Saturated 10g) Cholesterol 175mg Sodium 830mg Potassium 400mg Carbohydrate 17g (Dietary Fiber 2g) Protein 21g % DAILY VALUE: Vitamin A 46% Vitamin C 20% Calcium 34% Iron 10% Folic Acid 18% Magnesium 12% DIET EXCHANGES: 1 Starch, 2 1/2 High-Fat MeatFrom "Betty Crocker's Living with Cancer Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

HEALTHY VEGETABLE AND CHEESE STRATA

Steps:

• heat oil in a nonstick skillet over medium-high heat. Add zucchini, mushrooms, bell pepper, onion, and garlic, and saute vegetable mixture 6 minutes or until tender. Remove from heat and stir in artichoke hearts. Set aside.
• Arrange italian bread cubes in a 13 x 9 inch baking dish coated with cooking spray. Spoon zucchini mixture evenly over cubes, and sprinkle with cheeses.
• Combine egg substitute and remaining ingredients (except oregano sprigs) in a large bowl; stir with whisk. Pour egg mixture over zucchini mixture. Cover with foil; chill in refrigerator for 8 hours.
• Preheat oven to 325.
• Bake strata, covered, until bubbly. Garnish with oregano sprigs if desired.