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How to Make Roasted Veggie Strata
This egg-based entrée is great any time of the day and the leftovers can be an easy grab-and-go lunch for the next day.
20 min prep time
8servings
1/8 of strata
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Step-By-Step Instructions:
- Preheat the oven to 375 degrees F. Coat a large baking sheet with cooking spray.
- Toss all of the vegetables together and spread evenly on the baking sheet. Spray the vegetables with 5-6 sprays of cooking spray and season with salt-free Spike seasoning.
- Roast the vegetables for 30 minutes, then set aside to cool slightly.
- Whisk together the eggs, egg whites, dried mustard, sage, salt (optional), and black pepper.
- Coat a 9x13-inch casserole dish with cooking spray. Tear four pieces of the whole wheat bread into pieces and layer them on the bottom of the casserole dish. Top with 1/2 the roasted vegetables and 1/4 cup Parmesan cheese. Pour half the egg mixture over the bread, vegetables, and cheese.
- Repeat the layering process with the remaining torn bread, vegetables, cheese, and egg mixture. Press down on the casserole with a spatula to ensure all of the bread soaks in the egg mixture. Let the strata sit at room temperature for 15 minutes.
- Bake the strata for 30 minutes.
- To serve, cut the strata down the middle lengthwise, then cut down the middle width-wise. Cut each half down the middle width-wise again to make 8 equal servings.
Nutrition facts
8 Servings
-
Serving Size
1/8 of strata
- Amount per serving Calories 180
-
Total Fat
4g
- Saturated Fat 1.2g
- Trans Fats 0g
- Cholesterol 50mg
- Sodium 290mg
-
Total Carbohydrate
26g
- Dietary Fiber 4g
- Total Sugars 5g
- Added Sugars 0g
- Protein 11g
- Potassium 384mg
- Phosphorous 0mg
Ingredients
nonstick cooking spray
1
white (button) mushrooms (8-ounce, sliced)
1 package
medium sweet potato (6-ounce, peeled and diced)
1
medium onion (diced)
1
medium red bell pepper (seeded and diced)
1
Spike seasoning (salt-free)
1/2 tsp
eggs
2
egg whites
4
mustard (dried)
1 tsp
fresh sage (chopped)
2 tbsp
salt (optional)
1/2 tsp
black pepper
1/2 tsp
whole wheat bread (1.5 ounce each )
8 slice
Parmesan cheese (shredded, divided)
1/2 cup
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