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Wednesday, December 20, 2006

Breakfast for Dinner

Mmmm...breakfast for dinner.

This strata from Cooking Light has been on my "to try" list for quite a while. I don't often make low-fat stratas because they are usually lacking in taste, but the caramelized onions in this one intrigued me as low-fat ingredient that might make up for the usual lack of flavor. As it turns out, the onions in this dish are key, but there may be a few too many. Most bites were a good balance, but some bites were a bit much - I would consider cutting back the onion from 5 cups to 4. Speaking of lack of flavor, I'm not at all a fan of egg substitute, so I used 4 large eggs instead, but that's the only thing I modified.

It's not as good as a full-fat breakfast casserole or strata, say with full-fat sausage and lots of cheese, but the bacon and caramlized onion help to compensate where most dishes rely on fat for flavor. However, the fontina, a fairly mild cheese, was lost in this dish - if you're only going to use a cup of cheese in a dish like this, you're better off using a cheese with a little more oomph - perhaps a gruyere. This dish is good, but it needs a little work to kick up the flavors a bit. Still, if you want to eat comfort food without all the fat, this dish works pretty well.

2 comments:

  1. That looks like a great recipe. I love having breakfast for dinner!

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  2. Hi Kristen - Thanks for stopping by. :) My next breakfast casserole will be full fat for Christmas, but it's nice to have lighter options.

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