SKIL­LET BA­CON AND CHEESE STRATA

Hands-on time: 35 min­utes To­tal time: 50 min­utes Makes: 6 serv­ings

Canadian Living Comfort Food - - One-Pan Wonders -

Serve this strata for break­fast, brunch or din­ner. It’s great with juice and cof­fee in the morn­ing, or with a glass of wine and a tossed salad for din­ner.

6 eggs

1½ cups milk

1½ cups shred­ded Gruyère cheese

(about 115 g)

¼ cup chopped fresh pars­ley

¼ tsp pep­per

7 strips sodium-re­duced ba­con, chopped

1 onion, finely chopped

5 slices whole wheat

sand­wich bread, cut in 1-inch

cubes (about 5 cups)

In large bowl, whisk to­gether eggs, milk, 1 cup of the Gruyère, the pars­ley and pep­per. Set aside.

In 10-inch non­stick oven­proof skil­let, cook ba­con over medium-high heat, stir­ring, un­til lightly browned, 2 to 3 min­utes. Add onion; cook, stir­ring, un­til onion is soft­ened and golden, 2 to 3 min­utes.

Us­ing rub­ber spat­ula, gen­tly fold in bread to coat; cook over medium heat, turn­ing of­ten, un­til lightly toasted, 5 to 6 min­utes. Re­move from heat.

Whisk egg mix­ture; pour over bread mix­ture, fold­ing to coat evenly. Bake in 425°F oven un­til puffed and edge is re­leased from pan, 12 to 15 min­utes.

Sprin­kle with re­main­ing Gruyère; bake un­til melted, 1 to 2 min­utes. Let stand for 5 min­utes be­fore serv­ing.

PER SERV­ING: about 394 cal, 23 g pro, 25 g to­tal fat (11 g sat. fat), 19 g carb, 2 g fi­bre, 236 mg chol, 489 mg sodium, 287 mg potas­sium. % RD I: 36% cal­cium, 14% iron, 20% vit A, 5% vit C, 20% fo­late.

A HEARTIER TAKE ON THE FRIT­TATA

Mex­i­can Gri lled Chees e Sand­wiches Wi th P i co d e Gallo Pico d e gallo, or salsa fresco, is an un­cooked salsa that takes j ust min­utes to make.

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