| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs, Grains | 6 | Servings | ||
INGREDIENTS
| 6 | 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 | t | Dried thyme |
| 1/2 | t | Dried sage |
| 1/4 | t | Salt |
| 1/4 | t | Coarsely ground pepper |
| 15 | oz | Pumpkin, 1 can |
| 2 | Eggs | |
| 2 | T | Pumpkin seeds, optional |
INSTRUCTIONS
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. 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. Preheat oven to 350. 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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Nutrition (calculated from recipe ingredients)
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Calories: 152
Calories From Fat: 56
Total Fat: 6.2g
Cholesterol: 78.4mg
Sodium: 804.4mg
Potassium: 402.6mg
Carbohydrates: 14.3g
Fiber: 2.6g
Sugar: 8.7g
Protein: 10.6g