VEGETABLE STRATA
We always serve food at our Bunco games, and since one of us is a vegetarian we like to make fun meatless dishes we can all enjoy. This strata can easily be doubled and tastes fantastic hot or at room temperature. -Doris Mancini, Port Orchard, Washington
Provided by Taste of Home
Time 1h55m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 350°. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add asparagus; cook and stir until crisp-tender. Transfer to a large bowl., Repeat with an additional 1 teaspoon oil and zucchini; add to asparagus. In same pan, cook and stir corn, shallots and garlic in remaining oil until shallots are tender; stir in herbs, salt and pepper. Add to asparagus mixture; stir in bread cubes., Place half of mixture in a greased 13x9-in. baking dish. Sprinkle with 1-1/2 cups cheese. Repeat layers. In another bowl, whisk eggs and milk; pour over casserole. Sprinkle with pecans. Refrigerate, covered, at least 1 hour., Bake, uncovered, 40-50 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Freeze option: After assembling, cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake strata, covered, 45 minutes. Uncover; bake 10-15 minutes longer or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving.
Nutrition Facts : Calories 677 calories, Fat 36g fat (15g saturated fat), Cholesterol 244mg cholesterol, Sodium 940mg sodium, Carbohydrate 55g carbohydrate (8g sugars, Fiber 5g fiber), Protein 35g protein.
ROASTED VEGETABLE STRATA
With the abundance of zucchini my family has in the fall, this is the perfect dish to use some of what we have. Cheesy and rich, the warm, classic breakfast dish is sure to please! -Colleen Doucette, Truro, Nova Scotia
Provided by Taste of Home
Categories Breakfast Brunch Dinner
Time 1h35m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 400°. Toss zucchini and peppers with oil and seasonings; transfer to a 15x10x1-in. pan. Roast until tender, 25-30 minutes, stirring once. Stir in tomato; cool slightly., Trim ends from bread; cut bread into 1-in. slices. In a greased 13x9-in. baking dish, layer half of each of the following: bread, roasted vegetables and cheeses. Repeat layers. Whisk together eggs and milk; pour evenly over top. Refrigerate, covered, 6 hours or overnight., Preheat oven to 375°. Remove casserole from refrigerator while oven heats. Bake, uncovered, until golden brown, 40-50 minutes. Let stand 5-10 minutes before cutting. Freeze option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.
Nutrition Facts : Calories 349 calories, Fat 14g fat (5g saturated fat), Cholesterol 154mg cholesterol, Sodium 642mg sodium, Carbohydrate 40g carbohydrate (9g sugars, Fiber 4g fiber), Protein 17g protein. Diabetic Exchanges
VEGETABLE-CHEESE STRATA
A good breakfast or brunch casserole. Heck, it's good anytime. Make the night before and put in the refrigerator overnight. Pop it in the oven and breakfast is done.
Provided by ratherbeswimmin
Categories Breakfast
Time 1h55m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Let oil get hot in a large skillet.
- Add in onions and mushrooms; saute until tender.
- Add in bell pepper; cook and stir frequently for 10 minutes or until liquid evaporates.
- Put 2 1/2 cups bread cubes evenly in a lightly greased 11x7 inch baking dish.
- Top with half of the mushroom mixture.
- Sprinkle with half the cheddar cheese and half the parmesan cheese; repeat layers.
- In a mixing bowl, whisk the eggs, milk, mustard, salt, pepper, and hot sauce until well blended; pour over the strata.
- Cover and refrigerate 8 hours.
- Let strata set out on counter for 15 minutes while the oven is preheating.
- Bake at 350° for 45 minutes or until set.
LARGE VEGETABLE AND CHEESE STRATA
Make and share this Large Vegetable and Cheese Strata recipe from Food.com.
Provided by Ginny Holmy-Willcox
Categories Breakfast
Yield 12 serving(s)
Number Of Ingredients 13
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
Categories Milk/Cream Egg Mushroom Onion Side Bake Vegetarian Cheddar Parmesan Bell Pepper Gourmet
Yield Serves 8
Number Of Ingredients 13
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.
VEGETABLE AND CHEESE STRATA
This is a wonderful addition to any holiday meal. It is incredibly delicious with all the vegetables and cheese makes it very filling too. I added this to our Christmas meal several years ago and everyone loved it. This dish should be prepared the day before and then just pop in the oven the day of your dinner. This recipe and pic come from Cooking Light, which makes it a healthier alternative too. Weight Watcher point value 6 points per serving.
Provided by Kimberly Biegacki @pistachyoo
Categories Vegetables
Number Of Ingredients 18
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. Stir in artichokes, and set aside.
- 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.
- 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.
- Preheat oven to 325 degrees. Bake strata, covered, 1 hour or unitl bubbly. Garnish with oregano sprigs, if desired.
- 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
ASPARAGUS, BACON AND CHEESE STRATA
Stratas make an excellent breakfast or brunch, and they give you the perfect opportunity to use up leftover vegetables, lean meats and day-old bread.
Provided by ElizabethKnicely
Categories Breakfast
Time 35m
Yield 1 Strata, 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large ovenproof skillet over medium heat. Add bacon and cook, stirring, until golden brown, about 4 minutes. Add onion and asparagus; sauté until vegetables are soft, about 3 to 5 minutes. Remove vegetables from pan and set aside.
- Preheat broiler.
- Off heat, coat same skillet with cooking spray. Arrange break slices tightly in bottom of skillet.
- In a large bowl, whisk together eggs, egg whites, milk, mustard, salt and pepper; pour over bread and allow milk mixture to soak in entirely (like when you make French toast). Sprinkle bread with 1 tablespoon of Parmesan cheese.
- Place skillet over medium to medium-high heat. Cook, shaking pan frequently to promote even cooking, until almost cooked through on the top, about 4 to 5 minutes.
- Place skillet under broiler to set eggs, about 2 minutes. Remove skillet from broiler; top with bacon-vegetable mixture, cheddar cheese and remaining tablespoon of Parmesan cheese. Place skillet under broiler again until cheese melts, about 1 to 2 minutes. Slice into 6 pieces and serve. Yields 1 piece per serving.
- NOTES:.
- If you don't have an oven-proof skillet, cover the handle with aluminum foil before broiling.
Nutrition Facts : Calories 255.4, Fat 14.1, SaturatedFat 6.2, Cholesterol 154.3, Sodium 698.5, Carbohydrate 15.8, Fiber 4, Sugar 2.7, Protein 18.4
VEGETABLE STRATA
Make and share this Vegetable Strata recipe from Food.com.
Provided by evelynathens
Categories Breakfast
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Butter an 8 inch square baking pan.
- Cut bread into ½ inch cubes and distribute evenly in pan.
- Top with cheese.
- Toss vegetables together and distribute over cheese.
- In a bowl, whisk together eggs, milk, mustard and salt and pour over vegetables.
- Chill, covered, overnight.
- Preheat oven to 340 degrees F.
- Sprinkle basil and pepper to taste over strata.
- Put in larger baking pan and pour in enough hot water to come halfway up sides.
- Bake in middle of oven for 1 hour, or until top is golden.
Nutrition Facts : Calories 324.2, Fat 19.8, SaturatedFat 11, Cholesterol 192.1, Sodium 852.9, Carbohydrate 18.1, Fiber 1.3, Sugar 2.8, Protein 18.6
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VEGETABLE-CHEESE STRATA | BETTER HOMES & GARDENS
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5/5 (1)Calories 285 per servingTotal Time 1 hr 35 mins
- Lightly coat a 3-qt. rectangular baking dish with cooking spray. Spread half of the bread cubes in prepared dish.
- In a large skillet heat 2 tsp. of the oil over medium-high heat. Add onion, sweet pepper, and garlic; cook until tender, stirring occasionally. Remove from skillet. Add remaining 2 tsp. oil to skillet. Add mushrooms; cook and stir until tender. Add spinach; cook until slightly wilted. Stir in onion mixture.
- In a small bowl stir together both cheeses; reserve 1/3 cup of the cheese mixture. Spread half of the vegetable mixture over bread cubes in dish. Sprinkle with remaining cheese mixture. Layer with remaining bread cubes and vegetable mixture.
- In a large bowl whisk together remaining ingredients. Slowly pour over layered mixture in dish. Cover and chill overnight.
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