• 12 to 16 1/2-inch thick slices French or Italian bread (about 4 ounces)

• 1 cup (4 ounces) shredded low-moisture, part-skim mozzarella or Italian blend cheese, divided

• 1 cup (4 ounces) chopped cooked lean ham, divided

• 8 ounces fresh asparagus spears, cut into 1-inch pieces (about 2 cups)

• 6 large eggs

• 1 cup fat-free or low-fat milk

• 2 tablespoons lemon juice

• 1/4 teaspoon garlic powder 

1. Preheat oven to 350^oF.  Evenly coat an 8-inch square baking dish with vegetable cooking spray.  Layer half of the bread slices on the bottom of the dish.  Sprinkle with ½ cup of cheese, ½ cup of ham and 1 cup of asparagus.  Cover with remaining bread slices, laying them flat or in a shingled pattern.  Sprinkle with remaining cheese, ham and asparagus. 

2. In a medium bowl, beat together eggs, milk, lemon juice and garlic powder.  Pour evenly over layers.

3. Cover dish with aluminum foil.  Bake at 350^oF until thermometer reaches 160^oF and knife inserted near center comes out clean, about 40 to 45 minutes. 

 Yields 6 servings.

Note:  To cook in microwave complete recipe through step 2.  Cover strata with plastic wrap.  Microwave on full power 5 minutes.  Rotate dish 1/4 turn.  Microwave on 50% power, rotating dish 1/4 turn each 3 to 5 minutes, until thermometer inserted near center reads 160^oF and knife inserted near center comes out clean, about 10 to 12 minutes.   

Source: Modified from original source: American Egg Board at http://www.aeb.org/recipes/think_fast_think_eggs/ham_and_asparagus_strata.htm

Provided by:

Barbara Brown
Food Specialist
OSU Cooperative Extension Service
Stillwater, Oklahoma 74078-6141
bbrown@okstate.edu