Food & Recipes

By nanarose

Ingredients

• eggs
• egg whites
• non-fat milk
• Dijon mustard
• rosemary, minced fresh
• pepper, freshly ground
• spinach, chopped, wilted; see Tip
• whole-grain bread, crusts removed if desired, cut into 1-inch cubes; about 1/2 pound, 4-6 slices
• ham steak, diced; 5 ounces
• jarred roasted red peppers, chopped
• Gruyère or Swiss cheese, shredded

Details

Servings 6
Adapted from webmd.com

Preparation

Step 1

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This healthy update of a traditionally rich ham-and-cheese breakfast strata is made lighter primarily by losing a few egg yolks and using nonfat milk. Gruyère cheese has a delicious, nutty aroma and flavor, which means that with the relatively small amount in this recipe you still get a big impact. To finish the makeover use nutritious, fiber-rich, whole-grain bread instead of white. The results: plenty of flavor, half the calories and one-third the fat of the original.

Preheat oven to 375°F. Coat a 7-by-11-inch glass baking dish or a 2-quart casserole with cooking spray.

Whisk eggs, egg whites and milk in a medium bowl. Add mustard, rosemary and pepper; whisk to combine. Toss spinach, bread, ham and roasted red peppers in a large bowl. Add the egg mixture and toss well to coat. Transfer to the prepared baking dish and push down to compact. Cover with foil.

To Make Ahead: Prepare casserole through Step 2; refrigerate overnight. Let stand at room temperature while the oven preheats. Bake as directed in Step 3.Tip: To wilt spinach, rinse thoroughly with cool water. Transfer to a large microwave-safe bowl. Cover with plastic wrap and punch several holes in it. Microwave on High until wilted, 2 to 3 minutes. Squeeze out excess moisture before adding the spinach to the recipe.

Makes: 6 servings

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