Prosciutto & Asparagus Strata
| Prep Time | 1 hour |
| Cook Time | 40 minutes |
| Passive Time | 30 minutes |
| Servings |
servings
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Ingredients
- 2 slices dense multigrain bread
- 12 large eggs preferably Eggland Best Eggs or Eggbeaters
- 1 cup unsweetened almond milk
- 1 tablespoon dry mustard
- 1 teaspoon freshly grated nutmeg
- 3/4 teaspoon salt or substitute
- 1 teaspoon freshly ground pepper
- 1 tablespoon extra virgin olive oil
- 3 cups halved and very thinly sliced sweet onions
- 1 cup thinly sliced leek white part only wash thoroughly, s
- 4 cloves Garlic minced
- 1 bunch thin asparagus pieces trimmed and cut into 1-inch or broccoli, about 1 pound
- 1/4 cup chopped scallions or chives
- 3 slices very thin prosciutto torn into strips, about 1½ ounces
- 1/2 cup freshly grated Parmigiano-Reggiano cheese divided
- 2 tablespoons chopped fresh parsley
- 2 tablespoons chopped fresh mint
- 2 tablespoons lemon zest optional
Ingredients
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Instructions
- Cut bread into ¼-inch cubes. Whisk eggs in a large bowl. Add in milk, dry mustard, nutmeg, salt and pepper. Whisk until smooth. Gingerly stir in the bread. Let stand at room temperature while you prepare the veggies. (If baking the next day, cover and refrigerate the egg mixture.)
- Heat oil in a large skillet over medium heat. Add leeks, onions, and garlic; cook, stirring frequently, for 5 - 6 minutes. Reduce heat to low and continue cooking, stirring gently on occasional, until the onions have a little color and appear almost melted, 30 minutes more.
- Meanwhile, bring 1 inch of water to a boil in a medium skillet. Add asparagus, cover and cook for 2 minutes. Drain and let cool; pat dry.
- Coat a 9-by-13-inch baking dish (or similar 3-quart dish) with cooking spray.
- When the onions are done, stir in scallions and cook, stirring for 2 minutes. Transfer to the prepared baking dish and spread into an even layer. Sprinkle the asparagus over the onion mixture. (If baking the next day: cover and refrigerate the vegetables in the baking dish.)
- If the egg mixture and vegetables were refrigerated overnight, remove from the refrigerator, uncover and let stand at room temperature for 1 hour.
- Preheat oven to 350°F.
- Scatter strips of prosciutto over the vegetables. Stir ¼ cup cheese, parsley, mint and lemon zest (if using) into the egg mixture until well combined, then pour the egg mixture over the vegetables. Sprinkle the remaining ¼ cup cheese over the top.
- Bake the strata just until firm to the touch in the middle and an instant-read thermometer inserted into the center registers at least 160°F, for about 30 - 40 minutes. Remove from the oven, very carefully cover with foil to keep warm and let rest for 20 - 30 minutes before serving.
- To Make Ahead: Prepare egg mixture (through Step 1) and vegetables (Steps 2-5) and refrigerate separately for up to 1 day; remove from the refrigerator about 1 hour before baking (2 hours before serving).
Recipe Notes
400 Calorie Meal
One serving of strata with ½ cup of fat free cottage cheese or 3 ounces of Canadian bacon, and 1 cup of fresh kiwis or any fruit from the 100 calorie list.
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Tags: healthy balanced breakfast
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