Tuesday, January 26, 2016

Artichoke and Goat Cheese Strata

So, in case it isn't already blatantly obvious?  I'm a BIG breakfast person.

I also love anything I can make ahead and bring for lunch as leftovers for the week.

This particular recipe I found while thumbing through my cookbook of the week.

So, it's eggs, bread, artichokes and goat cheese.  There is nothing wrong with any of that.

I adapted it to make it a bit more Weight Watchers friendly and so I could calculate the points, but I will link both the original recipe and the adaptation below!

This would be a fabulous brunch dish, one you could easily make ahead and cook off when your guests arrive.  It's hearty, with a bit of salt from the artichokes and tang from the goat cheese.

Artichoke and Goat Cheese Strata
Adapted from Cooking Light

Serves 6
8 Smartpoints Per Serving

1 tsp. extra virgin olive oil
1 10 oz package frozen artichoke hearts, thawed and chopped
2 garlic cloves, minced
1 3/4 cup skim milk
4 eggs
1/3 cup grated parmesan cheese
6 slices whole wheat sprouted bread, chopped into cubes
1/2 tsp. herbs de Provence
1/2 tsp. pepper
1/4 tsp. salt
3 oz. crumbled goat cheese, divided

Heat a large nonstick skillet over medium heat, add olive oil.  Add artichokes and garlic and cook for about 8 minutes.  Stir occasionally.  Remove from heat, add herbs, and let cool.

In a bowl, combine milk, eggs, salt and pepper.  Once combined, add bread and parmesan cheese.  Add artichoke mixture and let sit for about 20 minutes.

Preheat oven to 375.  Spray a 2 quart casserole dish with cooking spray.  Add in half the artichoke mixture, then half the goat cheese.  Top with the rest of the artichoke mixture and the rest of the goat cheese. Bake for about 50 minutes.

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