Spring Vegetable Strata - Weight Watchers

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: 1 hr 10 mins
• Serves: 4

Ingredients

•  cooking spray (1 spray)
• 2  slices  white bread, cubed
• 1⁄4 cup low-fat swiss cheese, shredded
• 1  teaspoon reduced-calorie margarine
• 1⁄2 cup  baby carrots, sliced
• 1⁄2 cup mushroom, sliced
• 1  medium onion, chopped
• 1  medium garlic clove, chopped
• 1  large tomatoes, chopped
• 1⁄2 cup  asparagus tips
• 1⁄8 teaspoon table salt (to taste)
• 1⁄8 teaspoon black pepper (to taste)
• 1  cup fat free egg substitute
• 3⁄4 cup 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.