Tomato and Parmesan Strata

A lighter version of a yummy favorite -- from June 2007 Cooking Light.

• Ready In: 40 mins
• Serves: 2

Ingredients

• 2  slices  whole wheat bread (cut in 1-inch cubes)
• 1⁄2 cup onion, chopped
• 2  cups  Baby Spinach
• 1  garlic clove, minced
• 1⁄2 teaspoon fresh thyme (chopped)
• 1⁄4 teaspoon salt
• 1⁄8 teaspoon black pepper
• 3  large  egg whites
• 1  large egg
• 1  cup plum tomato (seeded, chopped, about 2 medium)
• 2  tablespoons parmesan cheese (best you can buy, fresh and and grated)

Directions

1. Preheat oven to 375.
2. Place bread cubes in a 1-1/2 quart baking dish spritzed with cooking spray.
3. Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chopped onion and saute until tender (about 3 minutes). Add spinach and garlic; saute 2 minutes or until spinach wilts. Remove from heat.
4. Combine thyme, salt, pepper, egg whites, and egg in a medium bowl; stir with a whisk. Stir in the spinach mixture and tomato. Pour egg mixture over bread cubes in baking dish and then sprinkle with Parmesan.
5. Bake at 375 for 20 minutes or until set. Let stand 5 minutes before serving.