Artichoke and Goat Cheese Strata

1 teaspoon olive oil

1/2 cup finely chopped shallots (about 1 large)

1 (10-ounce) package frozen artichoke hearts, thawed

2 garlic cloves, minced

1/2 teaspoon dried herbes de Provence

1 3/4 cups 1% low-fat milk

1/2 teaspoon freshly ground black pepper

1/4 teaspoon salt

4 large eggs

1/3 cup (about 1 1/2 ounces) grated Parmigiano-Reggiano cheese

1/2 (1-pound) loaf country-style white bread, cut into 1-inch cubes (about 5 cups)

Cooking spray

3/4 cup (3 ounces) crumbled goat cheese, divided

1. Heat a large nonstick skillet over medium heat. Add olive oil to pan; swirl to coat. Add shallots, and cook for 2 minutes, stirring frequently. Stir in artichoke hearts and garlic; cook for 8 minutes or until artichoke hearts begin to brown, stirring occasionally. Remove from heat, and stir in herbes de Provence. Cool 10 minutes.

2. Combine milk, black pepper, salt, and eggs in a large bowl, stirring with a whisk. Add Parmigiano-Reggiano cheese and bread; toss gently to combine. Stir in artichoke mixture, and let stand for 20 minutes.

3. Preheat oven to 375°.

4. Spoon half of bread mixture into an 8-inch square glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese, and top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake at 375° for 50 minutes or until browned and bubbly.

http://www.myrecipes.com/recipe/artichoke-goat-cheese-strata

CANADIAN BACON AND RYE STRATA

INGREDIENTS

PAM® Original No-Stick Cooking Spray
1-1/2 cups Egg Beaters® Original (1-1/2 cups = 12 oz)
1 can (12 oz each) fat free evaporated milk
1/2 teaspoon garlic powder
4 cups cubed rye bread (3/4-inch cubes)
3/4 cup chopped Canadian-style bacon
3/4 cup chopped roasted red peppers
1/2 cup shredded reduced fat Cheddar cheese
1/2 cup chopped green onions
Gulden's® Spicy Brown Mustard, optional

1. Preheat oven to 350°F. Spray 8x8-inch glass baking dish with cooking spray; set aside.

2. Combine Egg Beaters, milk and garlic powder in large bowl. Add bread, Canadian bacon, peppers, cheese and green onions; toss to coat.

3. Place bread mixture in prepared dish; lightly press bread down into Egg Beaters mixture. Bake 55 to 60 minutes or until knife inserted in center comes out clean.

4. Serve with mustard, if desired.

6 servings
209 calories
4 g fat
18 g protein

Vegetable and Two-Cheese Strata

3 to 4 medium-size yellow squash (about 1 pound), ends removed and cut diagonally into 1/2-inch-thick slices
1 small eggplant (about 1 pound), stem removed, cut in half lengthwise, and cut into 1/2-inch-half-moons
Salt to taste
1/4 cup (1/2 stick) butter
3 medium-size onions, sliced
1 small green bell pepper, seeded and sliced
1 garlic clove, minced
1/4 pound slightly dry blue cheese, crumbled
1/4 pound provolone cheese (preferably sharp), shredded
2 large ripe tomatoes, chopped (juice included)
1 tablespoon chopped fresh oregano leaves or 1 teaspoon dried oregano, crumbled
Freshly ground black pepper to taste

1. Preheat the oven to 350 degrees. Butter a shallow 1-quart covered casserole, and set aside.

2. In a large skillet, layer the squash and eggplant slices, add enough salted water to barley cover, and bring to a boil, reduce the heat to low, cover, simmer for 10 minutes, drain, and set aside.

3. Wipe the same skillet dry, melt the butter in it over moderate heat, add onion, bell pepper, and garlic and cook, stirring, til the vegetables are just tender, about 8 minutes, and remove from the heat.

4. In a medium-size mixing bowl, combine and toss the two cheeses.

5. In the bottom of the prepared casserole, layer half the onion mixture, then half the squash mixture, then half the squash mixture and half the tomatoes. Sprinkle the oregano, pepper, and half the cheese mixture over the top. Repeat layering the remaining onions, squash, and tomatoes, sprinkle the remaining cheese over the top, cover, and bake for 20 minutes. Uncover and bake till golden, about 10 minutes later.