Free Recipe Fontina, Asparagus, And Leek Strata
Recipe Type: V Recipes
Recipe Preparation: bake
Cooking Ingredients for Fontina, Asparagus, And Leek Strata Recipe
1 tb Butter or stick margarine
5 c Sliced asparagus; (about 1
-1/4
; pounds)
; (1-inch)
2 c Thinly sliced leeks; (about
-3 small)
1/2 c Water
3 tb Chopped fresh parsley
2 ts Minced fresh or
1/2 ts Dried tarragon
1 ts Grated lemon rind
1/4 ts Salt
1/4 ts Black pepper; divided
12 Thin slices firm white
-sandwich bread; (such as
-pepperidge
; farm) (1-ounce)
Cooking spray
1 c Shredded fontina cheese;
-divided (4 ounces)
2-1/2 c 1% low-fat milk
3 lg Eggs
1 lg Egg white
1-1/2 c Fresh breadcrumbs; (about 3
-slices)
Fontina, Asparagus, And Leek Strata Preparation
1. Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper. 2. Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese. 3. Combine 1/8 teaspoon pepper, milk eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight. 4. Preheat oven to 400o. 5. Uncover strata; sprinkle with bread-crumbs. Bake at 400o for 40 minutes or until set. Yield: 6 servings. CALORIES 411(28% from fat);FAT 12.7g (Sat 6.6g mono 3.9g poly 1.2g); PROTEIN 21.3g; CARB 53.4g; FIBER 4.6g; CHOL 143mg; IRON 3.9mg SODIUM 609mg; CALC 310mg Recipe by: Cooking Light, March 1999 Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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