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





