Healthy Vegetable and Cheese Strata
Elevate your brunch game with this Healthy Vegetable and Cheese Strata, a wholesome, make-ahead dish that’s packed with vibrant vegetables, hearty whole-grain bread, and rich, cheesy goodness. This recipe combines sautéed onions, bell peppers, zucchini, and spinach with a blend of sharp cheddar and Parmesan for a perfectly balanced flavor. Whisked eggs and almond milk provide a light custard base that soaks into the bread, creating a fluffy, savory casserole that bakes to golden perfection. Seasoned with garlic, oregano, and fresh parsley, this nutritious dish is perfect for a weekend breakfast or holiday gathering. Ready in just over an hour and serving six, it’s the ideal combination of healthy and indulgent for your next family meal!
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Recipe Information
Ingredients
- 6 slices whole-grain bread
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 3 cups baby spinach
- 6 large eggs
- 1.5 cups unsweetened almond milk (or regular milk)
- 1 cup sharp cheddar cheese, shredded
- 0.25 cup Parmesan cheese, grated
- 2 tablespoons fresh parsley, chopped
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish with a light coating of olive oil or non-stick spray.
Cut the whole-grain bread into 1-inch cubes and set aside. You can toast the bread cubes slightly in the oven to enhance texture if desired.
Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the diced onion, red bell pepper, and zucchini, and sauté for about 5 to 7 minutes, or until softened.
Stir in the baby spinach and cook for another 2 minutes, allowing it to wilt. Remove the skillet from the heat and set aside.
In a large bowl, whisk together the eggs, almond (or regular) milk, garlic powder, dried oregano, salt, and black pepper.
Add the bread cubes to the egg mixture, tossing gently to ensure they are evenly coated. Let the mixture sit for 5 minutes so the bread absorbs some of the liquid.
Stir the sautéed vegetables and 3/4 of the shredded cheddar cheese into the bread and egg mixture.
Pour the mixture into the prepared baking dish and spread it out evenly. Sprinkle the remaining cheddar and the grated Parmesan cheese over the top.
Bake the strata in the preheated oven for 40 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Remove the strata from the oven and let it cool for 5 to 10 minutes. Garnish with chopped fresh parsley before serving.
Serve warm and enjoy this light, flavorful dish!
Nutrition Facts
Calories |
1832 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 111.4 g | 143% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1256 mg | 419% | |
| Sodium | 3683 mg | 160% | |
| Total Carbohydrate | 124.4 g | 45% | |
| Dietary Fiber | 22.0 g | 79% | |
| Total Sugars | 26.4 g | ||
| Protein | 98.7 g | 197% | |
| Vitamin D | 10.5 mcg | 52% | |
| Calcium | 2134 mg | 164% | |
| Iron | 18.2 mg | 101% | |
| Potassium | 2170 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
