| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Swiss |
Breakfast, Egg |
8 |
Servings |
INGREDIENTS
| 8 |
oz |
Day old whole-wheat bread (4 cups); torn in small pieces |
| 1 |
c |
Gruyere cheese; grated |
| 2 |
oz |
Country ham (1/3 cup); chopped |
| 4 |
|
Large eggs |
| 4 |
|
Large egg whites |
| 1 |
tb |
Dijon mustard |
| 1 3/4 |
c |
1% low-fat milk |
| 1 |
c |
Cottage cheese; lowfat |
| 1/2 |
c |
Dry white wine |
| 1/2 |
c |
Scallions; chopped |
| 1/2 |
ts |
Salt |
| 1/4 |
ts |
Freshly ground black pepper |
| 1/8 |
ts |
Cayenne pepper |
| 1/2 |
c |
Parmesan cheese; fresh grated PLUS |
INSTRUCTIONS
Lightly oil a 9-by-13-inch or similar baking dish or coat it with non-stick
spray.
Arrange bread evenly in bottom of prepared dish. Sprinkle Gruyere and ham
over the bread.
In a large bowl, whisk eggs, egg whites, and mustard until smooth. Whisk in
milk, cottage cheese, wine, scallions, salt, black pepper and cayenne.
Pour egg mixture over Gruyere and ham Cover with aluminum foil and
refrigerate overnight or up to 24 hours.
About 30 minutes before baking, remove strata from refrigerator.
Preheat oven to 325°F.
Bake strata, covered, for 70 minutes, or until set. Uncover and sprinkle
Parmesan over the top. Bake, uncovered, about 10 minutes more, or until
top is lightly browned and crusted. Let stand for 10 minutes before
serving.
Recipe by: Eating Well (September) 1997
Posted to recipelu-digest by Nesb2@aol.com on Feb 10, 1998
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