Tomato-Cheddar Strata with Broccoli
Ingredients
4 1/2 cup(s) (about three-quarters of a French loaf) 1-inch bread cubes
Butter, for greasing dish
6 ounce(s) shredded Cheddar (about 1 1/2 cups)
1 cup(s) halved grape tomatoes
1 cup(s) frozen broccoli florets
1 1/2 tablespoon(s) chopped fresh Italian parsley
8 large eggs
3 cup(s) milk
1 1/4 teaspoon(s) salt
1/8 teaspoon(s) freshly ground pepper
4 ounce(s) (1/2 cup) ricotta cheese
1 teaspoon(s) herbes de Provence
Directions
Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley.
In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over bread and gently press to soak every cube. Add dollops of ricotta over top. Sprinkle strata with herbes de Provence and remaining Cheddar. Cover and refrigerate for several hours or up to overnight.
Remove strata from refrigerator and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake until strata is puffed and lightly golden brown, about 1 hour. Set aside to cool for 10 minutes. Garnish with remaining parsley. Serve warm or at room temperature.
4 1/2 cup(s) (about three-quarters of a French loaf) 1-inch bread cubes
Butter, for greasing dish
6 ounce(s) shredded Cheddar (about 1 1/2 cups)
1 cup(s) halved grape tomatoes
1 cup(s) frozen broccoli florets
1 1/2 tablespoon(s) chopped fresh Italian parsley
8 large eggs
3 cup(s) milk
1 1/4 teaspoon(s) salt
1/8 teaspoon(s) freshly ground pepper
4 ounce(s) (1/2 cup) ricotta cheese
1 teaspoon(s) herbes de Provence
Directions
Place bread in a buttered 9- by 13-inch baking dish. Top bread with 1 cup Cheddar, tomatoes, broccoli, and 1 tablespoon parsley.
In a large bowl, whisk together eggs, milk, salt, and pepper. Pour egg mixture over bread and gently press to soak every cube. Add dollops of ricotta over top. Sprinkle strata with herbes de Provence and remaining Cheddar. Cover and refrigerate for several hours or up to overnight.
Remove strata from refrigerator and bring to room temperature, about 1 hour. Meanwhile, preheat oven to 350 degrees F. Bake until strata is puffed and lightly golden brown, about 1 hour. Set aside to cool for 10 minutes. Garnish with remaining parsley. Serve warm or at room temperature.
Cheesy Baked Tomatoes
4 tomatoes, halved
1/4 cup freshly grated Parmesan cheese
1 oz reduced fat provolone cheese, shredded
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
Freshly ground pepper, to taste
How you make it:
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet.
Top with Parmesan, provolone, oregano, basil, salt and pepper.
Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.
1/4 cup freshly grated Parmesan cheese
1 oz reduced fat provolone cheese, shredded
1 tsp chopped fresh basil
1 tsp chopped fresh oregano
1/2 tsp salt
Freshly ground pepper, to taste
How you make it:
Preheat oven to 450° F.
Place tomatoes cut-side up on a baking sheet.
Top with Parmesan, provolone, oregano, basil, salt and pepper.
Mist lightly with non-fat cooking spray and bake until the tomatoes are tender, about 15 minutes.