Light Vegetable Cheese Strata
|Vegetable cooking spray||1|
|Reduced calorie margarine||1 Teaspoon|
|Minced shallots||2 Tablespoon|
|Minced garlic||1 Teaspoon|
|Sliced fresh mushrooms||1 Cup (16 tbs)|
|Diced zucchini||1 Cup (16 tbs)|
|Diced green pepper||1 Cup (16 tbs)|
|Skim milk||2 1⁄2 Cup (40 tbs)|
|Eggs||2 , beaten|
|Egg whites||4 , lightly beaten|
|Freshly ground pepper||1⁄4 Teaspoon|
|Cubed french bread||6 Cup (96 tbs)|
|Shredded reduced fat cheddar cheese||2 Ounce (1/2 Cup)|
|Grated parmesan cheese||1⁄4 Cup (4 tbs)|
Coat a large nonstick skillet with cooking spray.
Add margarine, and place over medium-high heat until margarine melts.
Add shallots and garlic; saute until tender.
Add mushrooms; saute 5 minutes or until tender.
Add zucchini and green pepper; saute 5 minutes or until crisp-tender.
Remove from heat, and set aside.
Combine milk, eggs, egg whites, pepper, and salt in a large bowl.
Stir in vegetable mixture, bread cubes, and cheeses.
Pour mixture into a 13 x 9 x 2 inch baking dish coated with cooking spray.
Bake, uncovered, at 325° for 50 to 60 minutes or until lightly browned.
Let stand 5 minutes.
Cut into rectangles, and serve immediately