Making a strata the night before saves you time on the weekend. Just bake it in the morning and enjoy a warm, healthy brunch.
Ingredients
- Cooking spray
- 3 cups day‑old whole‑wheat bread, cut into cubes
- 2 Tbsp olive oil
- ½ medium onion, thinly sliced
- 10 oz frozen spinach, thawed and squeezed dry
- 8 oz asparagus, cut into 1‑inch pieces
- 3 large eggs
- 3 egg whites
- 1½ cups 2 % milk
- 2 Tbsp fresh dill or chives (or 1¼ tsp dried dill)
- ½ tsp salt
- ¼ tsp black pepper
- ½ cup shredded Parmesan cheese
Directions
- Spray an 8‑inch square baking dish. Spread the bread cubes evenly in the dish.
- Heat olive oil in a large skillet over medium heat. Add the onion and cook, stirring, until it starts to brown, about 6 minutes.
- Add the spinach and asparagus, cover, and lower the heat. Cook, stirring occasionally, until the asparagus is bright green and just tender, about 3 minutes.
- Spread the vegetable mixture over the bread cubes, arranging the asparagus in a single layer.
- In a bowl, whisk together the eggs, egg whites, milk, herbs, salt, and pepper. Pour this over the bread and veggies. Press gently with a spatula so the bread soaks up the liquid.
- Sprinkle the Parmesan cheese on top. Cover the dish with foil and refrigerate overnight.
- In the morning, preheat the oven to 375°F (190°C). Remove the foil and bake for 45‑50 minutes, or until a knife inserted in the center comes out clean.
- Let the strata rest for 5 minutes, then cut into six pieces and serve.
Servings: 6 (1 piece each)
Nutrition (per serving)
- Calories: 242
- Protein: 14 g
- Carbohydrates: 23 g
- Fat: 11 g
- Fiber: 4 g
- Vitamin A: 331 % DV
- Vitamin C: 53 % DV
- Calcium: 26 % DV
- Iron: 24 % DV