Fontina, Asparagus, and Leek Strata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Stratas are meant to be put together in advance and refrigerated overnight or at least 4 to 6 hours before baking. For bread, use a sturdy day-old bread. Ingredients:
1 tbsp extra virgin olive oil |
1 1/2 lb asparagus, sliced into 1 pieces |
3 leeks, thinly sliced |
1/2 cup water |
3 tbsp fresh parsley, chopped |
15 1/2 oz black beans |
1/2 tsp dried tarragon |
1 tsp lemon rind, grated |
1/8 tsp salt |
1/4 black pepper, divided |
12 slices whole wheat bread, day old |
1 cooking spray |
1 cup fontina cheese, shredded |
2 1/2 cups skim milk |
3 eggs |
1 egg white |
1 1/2 cups fresh breadcrumbs |
Directions:
1. Heat olive oil in a large non-stick skillet over medium heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, black beans, and 1/8 tsp pepper.
2. Arrange bread slices in a single layer in a 13x9 baking dish coated with cooking spray. Top bread slices with half of the asparagus mixture and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and cheese.
3. Combine 1/8 tsp pepper, milk, eggs, and egg white, and stir with a whisk until well blended. Pour the milk mixture evenly over the strata. Cover strata and chill for 8 hours or overnight.
4. Preheat oven to 400 degrees.
5. Uncover strata; sprinkle with bread crumbs. Bake at 400 degrees for 40 minutes or until set.
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