Italian Vegetable Strata
Contributed by: Chris WebAdmin. of RecipesNow.com
Welcome family or friends to the table with this savory make-ahead brunch dish -- layers of crusty bread, wonderfully melted cheese, eggs and vegetables baked together in a medley of Italian flavors.
- 1 tbsp butter 15 mL
- 1-1/2 cups sliced mushrooms 375 mL
- 1 cup thinly sliced zucchini 250 mL
- 1 small onion, chopped
- 1 clove garlic, minced
- 1/2 tsp Italian seasoning 2 mL
- 5 eggs
- 1 cup Carnation 2% Evaporated Milk 250 mL
- 1/2 tsp salt 2 mL
- 9 part-skim mozzarella cheese slices
- 15 to 17 slices tomato (about 2 tomatoes)
- 15 to 17 slices day-old French bread stick
- Freshly grated Parmesan cheese (optional)
In large nonstick skillet, melt butter over medium-high heat; cook mushrooms, zucchini, onion,
garlic and Italian seasoning, stirring often, for 10 minutes or until tender and any liquid has
evaporated. Spoon into 9-inch (23 cm) pie plate, spreading evenly.
In bowl, beat eggs lightly. Stir in evaporated milk and salt; pour over vegetables.
Cut cheese slices in half to make triangles. Place 1 tomato slice and 1 cheese triangle on each
slice of bread. Place in egg mixture, overlapping pinwheel fashion. Tuck any leftover cheese
triangles around bread. Sprinkle with Parmesan cheese (if using). (Strata can be prepared to this
point, covered and refrigerated for up to 8 hours.)
Bake in 350ºF (180ºC) oven for 45 to 50 minutes or until knife inserted in
center comes out clean.
Let cool for 10 minutes before serving.
Serving Size: Makes 6 servings
Nutritional Information: Per serving: 499 Calories, 28 g Protein, 15 g Fat, 63 g Carbohydrate, Excellent Source of Calcium