Spring Vegetable Strata - Weight Watchers

Submitted by Rhiannon Deux

"1 1/2 cups per serving, for a 3 point serving. Serve with a tossed salad (points not included). Also good for OAMC - freeze before baking. It looks impressive, too. I like it for luncheons with the gals or for dinner."

 

• Ready In: 1hr 10mins
• Ingredients: 14
• Serves: 4

ingredients

• cooking spray (1 spray)
• 2 slice white bread, cubed
• 59.14 ml low-fat swiss cheese, shredded
• 4.92 ml reduced-calorie margarine
• 118.29 ml baby carrots, sliced
• 118.29 ml mushroom, sliced
• 1 medium onion, chopped
• 1 medium garlic clove, chopped
• 1 large tomatoes, chopped
• 118.29 ml asparagus tips
• 0.61 ml table salt (to taste)
• 0.61 ml black pepper (to taste)
• 236.59 ml fat free egg substitute
• 177.44 ml skim milk

directions

1. Preheat oven to 375°F.
2. Coat a 1 1/2-quart casserole dish with cooking spray. Place bread cubes evenly on bottom of dish, sprinkle with cheese and set aside.
3. Melt margarine in a nonstick skillet over medium heat. Sauté carrots, mushrooms, onion and garlic until tender, about 3 to 5 minutes. Stir in tomato and asparagus and cook 2 minutes more. Season to taste with salt and pepper; spoon vegetable mixture over cheese.
4. Combine egg substitute and milk in a small bowl; pour over vegetable mixture. Bake until knife inserted in center comes out clean, about 40 minutes. Let stand for 10 minutes before serving. Yields about 1 1/2 cups per serving.