Harvest Strata



8 slices white bread, crusts removed
5 whole eggs
3 whole egg whites
5 cups skim milk
1 tsp dry mustard
1 cup shredded light mexican cheese blend
½ cup parmesan cheese, grated
2 whole Garlic cloves, peeled, chopped
1 dash Black pepper, freshly ground, to taste
1 cup fresh italian parsley, chopped
1 tbsp chopped fresh rosemary
½ cup Scallions, chopped, green part only
1 cup broccoli florets
2 med zucchini, quartered lengthwise and sliced
1 cup fresh spinach, slivered
1/2 cup Parmesan shards


Arrange the bread on the bottom of a 9 x 13-inch casserole dish, overlapping the slices slightly.

In a large mixing bowl, combine the eggs, egg whites, milk, and mustard. Blend well and set aside.

In a food processor blend the Low-Fat Blend, Parmesan, garlic, pepper, parsley, and rosemary. Pour into the egg mixture and stir until well combined. Pour over the bread and press the bread down, as it tends to float. Cover with plastic wrap, and place in the refrigerator for 6 to 8 hours or overnight; the bread should be completely soaked with the mixture.

Preheat the oven to 375°. Remove the strata from the refrigerator; place the vegetables on the surface, then push them into the egg mixture; they should be covered. Top with the Parmesan shards.

Bake the strata for 1 hour, or until it is browned and a knife inserted in the center comes out clean. Serve hot.


Serves 8

Cook Time

Prep Time: 35 mins.
Cook Time: 60 mins.

Nutrition Facts

Nutrition information is provided as a resource. Values will vary depending on specific ingredients used.
Serving Size: 1
Number of Servings: Serves 8
Amount Per Serving:
Calories: 282
Calories from Fat: 216

Amount per Serving
% Daily Value*
Amount per Serving
% Daily Value*
Total Fat 24g
Carbohydrates 37g
Dietary Fiber 9g
Saturated Fat 18g
Calories 282kcal
Cholesterol 157mg
Protein 32g
Sodium 549mg
Vitamin A
Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.