This dish is delicious and easy...and eggs provide one of the highest-quality proteins of any food available.

Simple Strata

6 large eggs
6 slices day-old bread
1 to 2 cups chopped cooked vegetables
1/2 cup (2 ounces) shredded reduced-fat cheddar cheese
1 (10.75-ounce) can reduced-sodium condensed cream of mushroom soup, undiluted
1/2 cup skim or low-fat milk
1 teaspoon mustard
1/4 to 1/2 teaspoon basil leaves, crushed
1/8 teaspoon pepper
Cooking spray

1. Evenly coat 8 x 8 x 2-inch (or 2-quart rectangular) baking dish with spray. Cut bread into 1/2-inch cubes. Evenly sprinkle half of the cubes into prepared dish. Sprinkle vegetables and cheese over cubes. Sprinkle remaining cubes over vegetables and cheese.
2. In medium bowl, beat together eggs, soup, milk, mustard, basil and pepper. Pour over bread and vegetable mixture. Cover. Refrigerate several hours or overnight.
3. Bake in preheated 350°F (175°C) oven until knife inserted near center comes out clean and top is golden brown, about 50 to 60 minutes.

Makes 6 servings.

Nutrition information per serving of 1/6 recipe made with low-fat milk and whole grain bread: Calories 200, Fat 7 g, Cholesterol 220 mg, Sodium 530 mg, Carbohydrates 24 g, Protein 11 g, Potassium 350 mg, 10% or more of the RDI for vitamins A, B1, B2, folate, phosphorus, selenium, iron and dietary fiber.

Recipe and photograph provided courtesy of the American Egg Board (AEB) and Egg Nutrition Center (ENC).