A healthy recipe from our partners at Presence Health

Prep Time: 8 hours and 15 minutes

Cook Time: 65-75 Minutes

Serving Size: 8

Ingredients:

• 1 tablespoon olive oil
• 1 large onion, diced
• 2 cloves garlic, minced
• 1/2 bunch asparagus (about 1/2 pound) trimmed and sliced into 1-inch pieces
• 1 cup green peas, fresh or frozen
• 10 large eggs
• 2 cups nonfat milk
• 1 tablespoon Dijon mustard
• 1/4 cup freshly grated Parmesan cheese lightly packed (3/4 ounce)
• 2 ounces part-skim mozzarella cheese, shredded (1/2 cup)
• 1 large carrot, shredded (1 cup)
• 1/4 cup thinly sliced sun-dried tomatoes, soaked in hot water to rehydrate if very dry
• 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 8 cups cubed whole-wheat baguette or other crusty bread (1-inch cubes)

Instructions

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic and continue to cook for 1 minute more. Add the asparagus and cook, stirring occasionally, until just beginning to soften, 1 minute. Stir in the peas, remove from the heat and set aside.
2. In a large bowl, beat the eggs, milk, and mustard together until incorporated. Add the vegetable mixture, both kinds of cheese, the carrot, sun-dried tomatoes, tarragon, pepper and salt, and stir to incorporate. Add the bread and toss to combine.
3. Spray a 9x 13-inch baking dish with cooking spray and transfer the mixture to the dish. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
4. Remove the strata from the refrigerator, uncover and allow to sit at room temperature while you preheat the oven to 350°F. Bake until set and the top forms a golden brown crust, 65-75 minutes.

Nutrition Facts: Calories: 290, Carbs: 34g, Protein: 17g Fat: 10g, Sat. fat: 3g, Cholesterol: 195mg, Sodium: 530mg, Fiber: 5g