Breakfast Strata Primavera

Breakfast Strata Primavera

This stunning dish is like a savoury bread pudding studded with colourful, spring vegetables and full of rich flavour. By using canola oil and a mix of whole eggs and egg whites, you get the sumptuous flavour of most breakfast bakes without the saturated fat. This dish makes entertaining a breeze since you prepare it the night before. In the morning, just pop it in the oven, then relax and enjoy your guests. Recipe courtesy of CanolaInfo.

Servings
8 people
  • Ingredients
    • 1 Tbsp canola oil (15 mL)
    • 1 large onion, diced (about 2 cups/500 mL)
    • 2 cloves garlic, minced (2)
    • 1/2 bunch asparagus (about 1/2 pound/250 g), trimmed and sliced into 1-inch (2.5-cm) pieces
    • 1 cup green peas, fresh or frozen (250 mL)
    • Canola oil cooking spray
    • 1 whole-wheat baguette or other crusty bread (8 oz/500 g), cut into 1-inch (2.5-cm) cubes (about 8 cups/2 L)
    • 6 large eggs (6)
    • 10 large egg whites (10)
    • 2 cups nonfat milk (500 mL)
    • 1 Tbsp Dijon mustard (15 mL)
    • 1/4 cup freshly grated Parmesan cheese, lightly packed (60 mL)
    • 2 oz part-skim mozzarella cheese, shredded (1/2 cup/125 mL)
    • 1 cup shredded carrot (250 mL)
    • 1/4 cup sundried tomatoes, thinly sliced (60 mL)
    • 1 Tbsp chopped fresh tarragon leaves (15 mL)
    • 1/2 tsp salt (5 mL)
    • 1/2 tsp freshly ground black pepper (5 mL)
  • Directions
    1. In large nonstick skillet, heat canola oil over medium-high heat. Add onion and cook, stirring, until softened, about 3 minutes. Add garlic and continue to cook for 1 minute more. Add asparagus and cook, stirring occasionally, until just beginning to soften, about 1 minute. Stir in peas, remove from heat and set aside.
    2. Coat 9 x 13-inch (22 x 33-cm) baking dish with canola oil cooking spray. Arrange bread cubes over bottom. In large bowl, beat whole eggs, egg whites, milk and mustard together until blended. Add vegetable mixture, both cheeses, carrot, sun-dried tomatoes, tarragon, salt and pepper, stirring  to incorporate. Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
    3. Remove strata from refrigerator, uncover and allow to sit at room temperature while you preheat oven to 350 °F (180 °C). (Do not keep at room temperature for more than 20 minutes.) Bake until set and top forms golden brown crust, 70-80 minutes.

Nutritional Analysis

Serving Size
1 1/2 cups (375 mL)
Servings
8
Calories
240
Total Fat
8 g
Saturated Fat
2 g
Cholesterol
145 mg
Sodium
430 mg
Carbohydrates
23 g
Fiber
6 g
Sugars
7 g
Protein
19 g
Potassium
431 mg