I used to make this with turkey or chicken sausage, but I adapted it for a vegetarian friend, and it was a huge hit. I serve it for brunch with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts. It also works well for lunch, served with tomato bisque. —Danna Rogers, Westport, Connecticut
Vegetarian Egg Strata
Vegetarian Egg Strata
Prep Time
25 min
Cook Time
45 min
Yield
12 servings
Ingredients
- 1 medium zucchini, finely chopped
- 1 medium sweet red pepper, finely chopped
- 1 cup sliced baby portobello mushrooms
- 1 medium red onion, finely chopped
- 2 teaspoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 loaf (1 pound) day-old French bread, cubed
- 2 packages (5.3 ounces each) fresh goat cheese, crumbled
- 1-3/4 cups grated Parmesan cheese
- 6 large eggs, lightly beaten
- 2 cups fat-free milk
- 1/4 teaspoon ground nutmeg
Directions
- In a large skillet, saute zucchini, red pepper, mushrooms and onion in oil until tender. Add garlic, thyme, salt and pepper; saute 1 minute longer.
- In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.
- In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
- Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before cutting.
Nutrition Facts
1 piece: 281 calories, 12g fat (6g saturated fat), 140mg cholesterol, 667mg sodium, 27g carbohydrate (4g sugars, 2g fiber), 17g protein.
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