3 English muffins, split and quartered
Cooking spray
1 T. butter or stick margarine, melted
1 cup chopped lean ham (about 4 oz.)
1/2 cup (2 oz.) grated fresh Parmesan cheese
2 T. chopped fresh chives
1 (14-ounce) can artichoke hearts, drained and chopped
3 large garlic cloves, minced
1/8 tsp. ground nutmeg
1 (12-ounce) can evaporated fat-free milk
3 large eggs
3 large egg whites

Arrange muffin pieces, crust sides down, in an 8-inch square baking dish coated with cooking spray; drizzle with butter. Arrange ham and next 4 ingredients (ham through garlic) over muffin pieces. Combine nutmeg and remaining ingredients in a bowl; stir well with a whisk. Pour over muffin mixture. Cover; chill 8 hours or overnight. Preheat oven to 375 degrees. Uncover strata; bake at 375 degrees for 50 minutes or until set. Let stand 10 minutes.

Yield: 6 servings
Serving Size: 1/6 Pan

Calories: 280
Fat: 8.9 g
Fiber: 0.1 g (Increase the fiber by using high fiber english muffins, like 100% whole wheat by Oroweat with 4f per muffin)