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Saturday, April 14, 2012

FEATURED RECIPE: Spring Vegetable Strata

This amazing recipe from dashrecipes.com is chocked full of vegetables, loaded with protein and is surrounded with some of your favorite cheeses.
This delicious strata can easily be prepared in the morning and baked for dinner in less than an hour. Planning a brunch? Prepare the night before and refrigerate.
According to Dash, this dish can be prepared for around $9 and will serve 8.



SPRING VEGETABLE STRATA

Ingredients:
2 Tbsp olive oil
4 scallions, sliced
1/2 tsp salt
1/2 tsp black pepper, divided
1 Tbsp chopped garlic
1 red bell pepper, diced
1 yellow bell pepper, diced
2 cups chopped broccoli
5 English muffins, toasted and torn into pieces
1 cup grated Monterey Jack
1 cup grated cheddar, divided
9 eggs
2 1/2 cups whole milk
2 Tbsp Dijon mustard
 
DIRECTIONS: 1. In a large skillet, heat oil on medium for 30 seconds. Add scallions, salt, and 1/4 tsp black pepper. Cook for 3 minutes. Add garlic, bell peppers, and broccoli and cook for 7 minutes.

2. Coat a 9-by-13-inch baking dish with cooking spray. Line with English muffins. Top with vegetable mixture, Monterey Jack, and 1/2 cup cheddar.

3. In a large bowl, whisk eggs, milk, and mustard. Add 1/4 tsp pepper. Pour eggs over vegetables and cheese. Cover with foil and refrigerate for 4 hours or overnight.

4. Preheat oven to 350°F. Bake strata, covered, for 30 minutes. Remove foil and sprinkle with 1/2 cup cheddar. Bake for 25 minutes more or until golden brown and set in center. Cool for 10 minutes.
KITCHEN COUNTER: Serves: 8. Per Serving: 370 calories, 25g carbs, 20g protein, 21g fat, 245mg cholesterol, 640mg sodium, 1g fiber

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