Ingredients
1
medium onion, chopped
1
cup julienne-cut (2x1/8x1/8-inch) carrots
2
cups frozen 100% broccoli florets, thawed
6
slices day-old sourdough, French or English muffin bread
4
oz. (1 cup) shredded Italian cheese blend
1 1/2
cups fat-free half-and-half or milk
1
cup refrigerated or frozen fat-free egg product, thawed, or 4 eggs
1
teaspoon garlic-pepper blend
2
tablespoons shredded fresh Parmesan cheese
Preparation
Spray 8-inch square (2-quart) glass baking dish and large nonstick skillet with nonstick cooking spray. Heat skillet over medium-high heat until hot. Add onion and carrots; cook and stir 3 to 4 minutes. Add broccoli; cook and stir 2 to 3 minutes or until vegetables are crisp-tender.
Cut bread into large cubes; place in sprayed baking dish. Spoon broccoli mixture over bread. Sprinkle Italian cheese blend evenly over top.
In medium bowl, combine half-and-half, egg product and garlic-pepper blend; beat until smooth. Pour over broccoli mixture. Sprinkle with Parmesan cheese. Cover; refrigerate at least 4 hours or overnight.
Heat oven to 350°F. Uncover strata; bake 45 to 55 minutes or until knife inserted in center comes out clean. Let stand 5 minutes before cutting into squares.
