Golden Onion Strata with Gruyère and Prosciutto

We love the flavor and layered look of this strata, with paper-thin prosciutto providing a mere but welcome hint of salt. It's a perfect make-ahead dish for brunch.

Yield: 8 servings

Ingredients

• 4  cups  chopped Vidalia or other sweet onion
• 1  cup  (4 ounces) very thin slices prosciutto or ham, chopped
• 1/3  cup  water
• 2 1/2  cups  fat-free milk
• 1/4  teaspoon  dry mustard
• 1/8  teaspoon  black pepper
• 1  (8-ounce) carton egg substitute
• 8  cups  (1/2-inch) cubed French bread (about 9 ounces)
• 1  cup  (4 ounces) shredded Gruyère, Jarlsberg, or Swiss cheese

Preparation

Heat a large nonstick skillet over medium-high heat. Add onion and prosciutto, and sauté 5 minutes or until onion begins to brown. Add water; cover, reduce heat to low, and simmer 30 minutes. Uncover and simmer 30 minutes or until liquid almost evaporates. Cool.

Combine the milk, mustard, pepper, and egg substitute in a large bowl, and stir with a whisk until mixture is well-blended. Stir in the onion mixture. Add bread, tossing gently to coat.

Arrange half of the bread mixture in a single layer in an 11 x 7-inch baking dish. Sprinkle with 1/2 cup cheese, and top with remaining bread mixture. Cover strata, and chill 8 hours or overnight.

Preheat oven to 350°.

Uncover strata. Bake at 350° for 25 minutes. Sprinkle with 1/2 cup cheese; bake an additional 20 minutes or until set.

Nutritional Information

Calories:

245 (26% from fat)

Fat:

7.1g (sat 3.4g,mono 2.5g,poly 0.7g)

Protein:

16.7g

Carbohydrate:

28.1g

Fiber:

2.5g

Cholesterol:

25mg

Iron:

1.8mg

Sodium:

539mg

Calcium:

289mg