4 C. chopped Vidalia or other sweet onion
\n1 C. (4 oz.) very thin slices prosciutto or ham, chopped
\n1\/3 C. water
\n2 1\/2 C. fat-free milk
\n1\/4 tsp. dry mustard
\n1\/8 tsp. black pepper
\n1 (8-oz.) carton egg substitute
\n8 C. (1\/2-inch) cubed French bread (about 9 oz.)
\n1 C. (4 oz.) shredded Gruy\u00e8re, Jarlsberg, or Swiss cheese<\/p>\n
Heat a large nonstick skillet over medium-high heat. Add onion and prosciutto, and saut\u00e9 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 C. cheese, and top with remaining bread mixture. Cover strata, and chill 8 hours or overnight. Preheat oven to 350\u00b0. Uncover strata. Bake at 350\u00b0 for 25 minutes. Sprinkle with 1\/2 C. cheese; bake an additional 20 minutes or until set.<\/p>\n
Yield: 8 servings
\nCalories: 245
\nFat: 7.1g
\nFiber: 2.5g<\/p>\n","protected":false},"excerpt":{"rendered":"
4 C. chopped Vidalia or other sweet onion 1 C. (4 oz.) very thin slices prosciutto or ham, chopped 1\/3 C. water 2 1\/2 C. fat-free milk 1\/4 tsp. dry mustard 1\/8 tsp. black pepper 1 (8-oz.) carton egg substitute 8 C. (1\/2-inch) cubed French bread (about 9 oz.) 1 C. (4 oz.) shredded Gruy\u00e8re, Jarlsberg, or Swiss cheese Heat a large nonstick skillet over medium-high heat. Add onion and prosciutto, and saut\u00e9 5 minutes or until onion begins to…<\/p>\n