Spring Vegetable Strata - Weight Watchers |
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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 4 |
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1 1/2 cups per serving, for a 3 point serving. Serve with a tossed salad (points not included). Also good for OAMC - freeze before baking. It looks impressive, too. I like it for luncheons with the gals or for dinner. Ingredients:
cooking spray (1 spray) |
2 slices white bread, cubed |
1/4 cup low-fat swiss cheese, shredded |
1 teaspoon reduced-calorie margarine |
1/2 cup baby carrots, sliced |
1/2 cup mushroom, sliced |
1 medium onion, chopped |
1 medium garlic clove, chopped |
1 large tomato, chopped |
1/2 cup asparagus tips |
1/8 teaspoon table salt (to taste) |
1/8 teaspoon black pepper (to taste) |
1 cup fat free egg substitute |
3/4 cup skim milk |
Directions:
1. Preheat oven to 375°F.
2. Coat a 1 1/2-quart casserole dish with cooking spray. Place bread cubes evenly on bottom of dish, sprinkle with cheese and set aside.
3. Melt margarine in a nonstick skillet over medium heat. Sauté carrots, mushrooms, onion and garlic until tender, about 3 to 5 minutes. Stir in tomato and asparagus and cook 2 minutes more. Season to taste with salt and pepper; spoon vegetable mixture over cheese.
4. Combine egg substitute and milk in a small bowl; pour over vegetable mixture. Bake until knife inserted in center comes out clean, about 40 minutes. Let stand for 10 minutes before serving. Yields about 1 1/2 cups per serving.
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