Tomato, Mushroom and Goat Cheese Strata

Wed, Mar 31, 2010

Main Courses, Recipes

This tomato, mushroom and goat cheese strata not only looks delicious, is delicious but it’s a great healthy brunch dish for the upcoming Easter or any Sunday brunch for that matter! With a little green chili to spice it up, there’s even a little bit of heat to get you going for the day. It’s also a great way to use up day old bread or bread ends that you may have saved and froze for just this type of occasion!

    Serves 8
    Time required 50 minutes
    Difficulty level 2
    Cost of ingredients 10USD

  • 4 thick slices (approx. 92 grams each slice) whole wheat bread, cubed
  • 4 oz (112g) goat cheese, crumbled
  • 6 large eggs
  • 2 cloves garlic, minced
  • 1 cup (250g) milk, skim
  • 2 tablespoons (28g) olive oil
  • 1 cup (160g) onion, chopped
  • 2 green chili peppers
  • 2 cups (300g) cherry tomatoes, halved
  • 1 teaspoon (6g) salt
  • 1 teaspoon (2g) black pepper
  • 1 tablespoon fresh parsley

In a pan over medium heat, add olive oil. Toss in onion, garlic and chilies. Allow to brown and become slightly soft. Add in mushrooms and allow to brown just slightly around the edges. Drain the oil and lay out on a dry paper towel, to get the excess oil off.

In a large bowl whisk the eggs, salt and pepper together. Stir in onion, garlic, chilies, and mushrooms. Next, stir in the bread, tomatoes and half of the goat cheese. Pour egg mixture into a lightly oiled casserole dish and sprinkle the rest of the goat cheese on top.

Preheat oven to 350F (175C). Place dish in oven and allow to bake 35-40 minutes or until a toothpick inserted in the center comes out clean. Remove dish from oven and sprinkle fresh parsley on top and let it cool 5-10 minutes before serving.

This goes great with fresh fruit of your choice to round out your brunch! This is also easily made vegan by using an egg substitute instead of eggs!

Serving size 1/8 (207g) of recipe (Percentages based on a 2,000 calorie diet)
Nutrition Facts (per serving): Cal. 283, Total fat 13, Sat. Fat 4g, Trans Fat 0g, Monounsaturated Fat 5.1g, Polyunsaturated Fat 2.3, Cholesterol 166g, Sodium 574mg, Total Carbohydrates 31g, Dietary Fiber 4g, Sugars 6g, Vit. A 18%, Vit. C 57%, Calcium 13%, Iron 16%

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This post was written by:

Rochelle - who has written 324 posts on Made in Kitchen Blog.

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