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Ingredients
- 3 teaspoons canola oil, divided
- 3/4 pound sliced fresh mushrooms
- 1 cup finely chopped sweet onion
- 1 large sweet red pepper, cut into strips
- 1 large sweet yellow pepper, cut into strips
- 1 medium leek (white portion only), chopped
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 10 slices whole wheat bread, cut into 1-inch pieces
- 1-1/2 cups shredded part-skim mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 8 large eggs
- 4 large egg whites
- 2-1/2 cups fat-free milk
- 1/4 cup chopped fresh basil
Directions
- 1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan.
- 2. In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms.
- 3. Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion.
- 4. In a 13x9-in. baking dish coated with cooking spray, layer half each of the following: bread pieces, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.
- 5. Preheat oven to 350°. Remove strata from refrigerator while oven heats.
- 6. Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.
Nutrition Facts
1 piece: 322 calories, 13g fat (5g saturated fat), 201mg cholesterol, 620mg sodium, 28g carbohydrate (9g sugars, 4g fiber), 24g protein. Diabetic Exchanges: 2 medium-fat meat, 1-1/2 starch, 1 vegetable, 1/2 fat.
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