Stratas make an excellent breakfast or brunch, and they give you the perfect opportunity to use up leftover vegetables, lean meats and day-old bread.
|2 tsp olive oil, or vegetable oil|
|4 slice(s) uncooked turkey bacon, diced|
|1/2 cup(s) onion(s), diced|
|2 cup(s) asparagus, fresh, or frozen and thawed, cut into 1-inch pieces|
|1 spray(s) cooking spray|
|6 slice(s) light whole wheat bread|
|4 large egg(s)|
|5 large egg white(s)|
|3/4 cup(s) fat-free skim milk|
|2 tsp Dijon mustard|
|1/2 tsp table salt|
|1/4 tsp black pepper, freshly ground|
|2 Tbsp grated Parmesan cheese, divided|
|1 cup(s) low-fat shredded cheddar cheese, about 4 oz|
- Heat oil in a large ovenproof skillet over medium heat. Add bacon and cook, stirring, until golden brown, about 4 minutes. Add onion and asparagus; sauté until vegetable are soft, about 3 to 5 minutes. Remove vegetables from pan and set aside.
- Preheat broiler.
- Off heat, coat same skillet with cooking spray. Arrange bread slices tightly in bottom of skillet.In a large bowl, whisk together eggs, egg whites, milk, mustard, salt and pepper; pour over bread and allow milk mixture to soak in entirely (like when you make French toast). Sprinkle bread with 1 tablespoon of Parmesan cheese.
- Place skillet over medium to medium-high heat. Cook, shaking pan frequently to promote even cooking, until almost cooked through to the top, about 4 or 5 minutes.
- Place skillet under broiler to set eggs, about 2 minutes. Remove skillet from broiler; top with bacon-vegetable mixture, cheddar cheese and remaining tablespoon of Parmesan cheese. Place skillet under broiler again until cheese melts, about 1 to 2 minutes. Slice into 6 pieces and serve. Yields 1 piece per serving.
Points Plus=5 (This is a Weight Watchers recipe on their new Points Plus program- I joined yesterday).