| 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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