Loaded with veggies and packed with protein from the eggs and Greek Yogurt, this lightened up breakfast strata is destined to become a family favorite. Make it the night before and pop it in the oven the next morning. Or serve it with a salad for a delicious dinner.
1 small onion, chopped
1 cup grape tomatoes, halved
4 ounces mushrooms, cleaned and sliced
1 medium zucchini, cut in half lengthwise and sliced thin
2 cloves garlic, minced
2 cups fresh spinach leaves, chopped
1 (8.5 ounce) can quartered artichoke hearts, drained
½ cup fresh basil, chopped
4 tablespoons Cabot Unsalted Butter, softened
6 slices Italian bread
8 ounces Cabot Sharp Lite50 Cheddar, grated (about 2 cups)
1 dozen large eggs
1 cup Cabot Plain Lowfat Greek Yogurt
½ teaspoon dry mustard
1 teaspoon salt
½ teaspoon ground pepper
PREHEAT oven to 350°F.
COOK onions, mushrooms, and zucchini until softened in large skillet over medium-high heat, about 5 minutes. Add garlic and cook for two more minutes. Set aside and let cool.
SPREAD butter evenly over both sides of bread slices. Arrange in even layer over bottom of 9-by-13-inch baking dish, cutting to fit if necessary. Top with layer of spinach, followed by layers of artichoke hearts, cooked veggies, tomatoes, basil, and cheese.
WHISK eggs until well combined in large bowl. Whisk in yogurt, dry mustard, salt and pepper. Pour mixture evenly over ingredients in baking dish.
BAKE strata until top is golden and eggs are completely set, about 1 hour. Serve hot.
Recipe courtesy of Candace Karu, Cabot’s Lifestyle Commentator & Favorite Foodie.