1 tablespoon olive oil
1 large onion, diced
2 cloves garlic, minced
½ bunch asparagus (about ½ pound) trimmed and sliced into 1-inch pieces
1 cup green peas, fresh or frozen
10 large eggs
2 cups nonfat milk
1 tablespoon Dijon mustard
1/4 cup freshly grated Parmesan cheese lightly packed (3/4 ounce)
2 ounces part-skim mozzarella cheese, shredded (1/2 cup)
1 large carrot, shredded (1 cup)
¼ cup thinly sliced sun dried tomatoes, soaked in hot water to rehydrate if very dry
1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
8 cups cubed whole-wheat baguette or other crusty bread (1-inch cubes)
Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and continue to cook for 1 minute more. Add the asparagus and cook, stirring occaasionally, until just beginning to soften, 1 minute. Stir in the peas, remove from the heat and set aside.
In a large bowl, beat the eggs, milk, and mustard together until incorporated. Add the vegetable mixture, both cheeses, the carrot, sun-dried tomatoes, tarragon, pepper and salt, and stir to incorporate. Add the bread and toss to combine.
Spray a 9x 13-inch baking dish with cooking spray and transfer the mixture to the dish. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
Remove the strata from the refrigerator, uncover and allow to sit at room temperature while you preheat the oven to 350°F. Bake until set and the top forms a golden brown crust, 65-75 minutes.
Makes 8 servings
Serving size: 1 1/2 cups
Per serving: Calories 290; Total Fat 10g (Sat Fat 3g); Cholesterol 195mg; Sodium 530mg; Total Carbohydrates 34g; Dietary Fiber 5g; Protein 17g
Copyright 2017 Ellie Krieger. All rights reserved.