| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 6 | servings | ||
INGREDIENTS
| 6 | sl | Sourdough bread; each 1 1/4" wide |
| Cooking spray | ||
| 6 | oz | Reduced fat cheddar cheese (1 1/2 cups); shredded, divided |
| 1/2 | c | Chopped onion; divided |
| 4 1/2 | oz | Chopped green chiles; 1 can, drained |
| 1 2/3 | c | Skim milk |
| 1/2 | ts | Dried thyme |
| 1/2 | ts | Dried sage |
| 1/4 | ts | Salt |
| 1/4 | ts | Coarsely ground pepper |
| 15 | oz | Pumpkin; 1 can |
| 2 | lg | Eggs |
| 2 | tb | Pumpkin seeds; optional |
INSTRUCTIONS
1. Arrange 2 bread slices in a single layer in a 2-quart souffle dish coated with cooking spray. Sprinkle with 1/2 cup cheese, one-third of onion, and one-third of chiles. Repeat layers twice. 2. Combine milk and next six ingredients (through eggs) in a blender, and blend until smooth. Pour over bread layers. Cover with plastic wrap, and refrigerate 8 hours. 3. Preheat oven to 350. 4. Uncover, sprinkle strata with pumpkin seeds, if desired. Bake at 350 for 1 hour and 5 minutes or until a knife inserted in the center comes out clean. Let stand 10 minutes before serving. Serving size: about 1 cup. NOTES : 255 calories, 8.3 g fat, 94 mg chol, 552 mg sodium, 4 g fiber, 29% CFF 5 points Recipe by: Cooking Light Posted to EAT-LF Digest by Diana Slade <dianaslade@mindspring.com> on Mar 30, 1999, converted by MM_Buster v2.0l.
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