Thursday, August 16, 2007

Tomato and Parmesan Strata

(Cooking Light)

I really liked this. It was fairly easy, filling, and (if you trust the calculated nutritional info) pretty low in calories. The wheat bread taste was a little over-powering. I might try french bread or something else next time.

2 (1-ounce) slices whole wheat bread, cut into 1-inch cubes
Cooking spray
1/2 cup chopped onion
2 cups baby spinach leaves
1 garlic clove, minced
1/2 teaspoon chopped fresh thyme
1/4 teaspoon salt
1/8 teaspoon black pepper
3 large egg whites
1 large egg
1 cup chopped seeded plum tomato (about 2 medium)
2 tablespoons grated fresh Parmesan cheese

Preheat oven to 375°.

Place bread cubes in a 1 1/2-quart baking dish coated with cooking spray.

Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion to pan; sauté 3 minutes or until tender. Add spinach and garlic; sauté 2 minutes or until spinach wilts. Remove from heat.

Combine thyme, salt, black pepper, egg whites, and egg in a medium bowl; stir with a whisk. Stir in the spinach mixture and tomato. Pour egg mixture over bread cubes in baking dish; sprinkle with cheese.

Bake at 375° for 20 minutes or until set; let stand 5 minutes.

Yield: 2 servings (serving size: about 2 cups)CALORIES 186 (29% from fat); FAT 5.9g (sat 2g,mono 1.6g,poly 0.5g); PROTEIN 16.9g; CHOLESTEROL 112mg; CALCIUM 183mg; SODIUM 684mg; FIBER 5.3g; IRON 2.3mg; CARBOHYDRATE 18g
Cooking Light, JUNE 2007

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