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Asparagus and Cheese Strata
By Arthur Boehm
Adapted from Recipes for Arthritis Health
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(Serves 4)
This delicious strata—basically, a baked savory layering of French toast with other ingredients—can be assembled ahead, refrigerated, and cooked when needed.
For a spicier, Mexican-style strata, substitute a can of Mexican corn for the asparagus, use jack cheese in place of the cheddar, and add 1 tablespoon of chili powder to the milk mixture.
- 8 slices (about 1 ounce each), 7-grain whole wheat, or white bread, toasted
- 10 ounces, asparagus spears, cooked until tender-crisp (or spears from a 10 1/2-ounce can)
- 1/2 cup, shredded reduced-fat Cheddar cheese
- 2 tablespoons, grated Parmesan cheese
- 2 cups, fat-free milk
- 4 large eggs or 8 egg whites from large eggs
- 1/2 teaspoon, salt
- 1 teaspoon, fresh chopped oregano, or 1/2 teaspoon dried and crumbled
Spray a 9-inch square baking dish with nonstick cooking spray. Arrange 4 of the bread slices in the dish in a single layer. Scatter the asparagus over the bread, and sprinkle the cheeses over the asparagus.
In a large bowl combine the milk, eggs, salt, and oregano. Place the remaining bread slices on top of the asparagus and cheese. Pour the egg mixture over the bread, cover, and refrigerate to allow the bread to absorb the egg mixture, at least 30 minutes and up to overnight.
Preheat the oven to 350 degrees. Uncover the strata, and bake until the top is golden brown and the tip of a knife inserted into the center comes out clean, about 45 minutes.
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