Main Ingredients:

1 cup chopped mushrooms
(about
4 ounces)
1 cup nonfat cottage cheese
1/4 cup chopped green onions
1 teaspoon chopped fresh or
1/2 teaspoon dried rosemary leaves
1 clove garlic, finely chopped
12 slices whole grain or white bread
1-1/2 cups low-fat milk
1 cup cholesterol-free egg product or
6 egg whites
1/4 cup shredded reduced-fat Havarti or
Monterey Jack cheese

MEDITERRANEAN STRATA
1 teaspoon chopped fresh basil or
1/2 teaspoon dried basil leaves
2 tablespoons chopped black olives
1/4 cup shredded, part-skim mozzarella

Cooking Preparation of the Recipe:

Fresh or only slightly stale bread works best in this strata, which can be prepared up to 24 hours in advance. Other herbs such as basil, dill and parsley may be added if you like or used in place of the rosemary.


Spray square baking pan, 9 X 9 X 2 inches, with nonstick cooking spray. Mix mushrooms, cottage cheese, onions, rosemary and garlic. Place 4 of the bread slices in pan. Spread with half the mushroom mixture. Beat milk and egg product; pour one-third of milk mixture over bread slices in pan. Spread 4 of the bread slices with remaining mushroom mixture. Place bread, mushroom side up, in pan. Top with remaining 4 slices bread; press down gently if bread is higher than edge of dish. Pour remaining milk mixture over bread. Sprinkle with cheese. Cover and refrigerate at least 2 hours but no longer than 24 hours.

Heat oven to 325 degrees. Bake uncovered 45 to 50 minutes or until set and top is golden brown. Let stand 10 minutes before serving. 6 servings

VARIATION

MEDITERRANEAN STRATA

Substitute the chopped fresh basil or dried basil leaves for the rosemary and stir in the chopped black olives. Substitute the shredded, part-skim mozzarella cheese for the Havarti.

Browse by categories