SKILLET BACON AND CHEESE STRATA
Hands-on time: 35 minutes Total time: 50 minutes Makes: 6 servings
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.
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