Asparagus, Bacon and Cheese Stratta adapted from Weight Watchers Quick and Easy Entertaining
Servings - 6 Serving size - 1/6th of recipe Points per svg - 5 points PointsPlus per serving - 6 points+
Calories - 243.2, Total Fat - 11.3g, Carb - 16.7g, Protein - 20.5g, Fiber - 3.9g
3 slices of bacon
1/2 cup onion, diced
2 cups asparagus, frozen and thawed, cut into 1" pieces
1 cup of mushrooms, sliced ( optional )
6 slices of light whole wheat bread ( such as Nickels reduced calorie )
4 large eggs
1 1/4 cup eggbeaters
3/4 cup skim milk
2 tsp. dijon mustard
1/2 tsp. kosher salt
1/4 tsp. fresh ground black pepper
2 TBS. grated Parmesan cheese
4 oz. shredded swiss cheese
1. In medium skillet, cook the bacon until crisp. Place cooked bacon on paper towels and set aside. Drain the bacon fat from pan, then add the onion. Saute until soft, about 3 minutes. Add the mushrooms if using. Saute another 3 minutes. Turn off the heat, and add the asparagus. Mix to combine the vegetables. Set aside.
2. In small bowl, mix the eggs, eggbeaters, mustard, milk, salt and pepper until combined. Set aside.
3. Spray a 9" x 13" baking dish liberally with cooking spray. Place the slices of bread on the bottom. Its ok if they overlap a bit. Spread the vegetable mixture on top of the bread. Chop up reserved bacon and sprinkle on top of veggies. Followed by the egg mixture and then the cheeses. Cover with foil, and allow to sit in refrigerator for at least 30 minutes or overnight.
4. Preheat oven to 375 degrees F. Bake the stratta for 30 to 40 minutes or until the egg is set. Remove the foil and bake for another 5 - 10 minutes to allow the cheese to brown a bit. Let sit for 10 minutes before cutting into 6 pieces. Enjoy!