Source: Cooking Light
5 cups chopped Oso Sweet or other sweet onion
1/4 cup water
2 1/2 cups fat-free milk
1 cup egg substitute (I used 4 eggs)
2 teaspoons Dijon mustard
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
5 slices bacon, cooked and crumbled
10 ounce day-old Italian or French bread, torn into 1-inch pieces
1 cup (4 ounces) shredded fontina cheese
Heat a large nonstick skillet over medium heat. Add onion; sauté 10 minutes or until onion begins to brown. Add water; cover, reduce heat to low, and simmer 25 minutes, stirring occasionally. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.
Combine milk, egg substitute, mustard, salt, and pepper in a large bowl, stirring with a whisk. Stir in onion and bacon. Add bread; toss gently to coat.
Arrange half of bread mixture in an 11 x 7-inch baking dish coated with cooking spray. Sprinkle with half of cheese. Top with remaining bread mixture. Cover and chill overnight.
Preheat oven to 350°.
Uncover strata. Bake at 350° for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until browned. Let stand 10 minutes before serving.
Yield: 8 servings
NUTRITION PER SERVING: CALORIES 257(27% from fat); FAT 7.6g (sat 3.6g,mono 2.3g,poly 1g); PROTEIN 14.8g; CHOLESTEROL 22mg; CALCIUM 236mg; SODIUM 614mg; FIBER 2.4g; IRON 1.9mg; CARBOHYDRATE 32.6g
Cooking Light, JANUARY 2005
I talked about this recipe HERE.