Fresh Vegetable Omelet
Egg Beaters Recipes

½ the Calories of Shell Eggs

Egg Beaters® have all of the nutrients of shell eggs, including high-quality protein. They’re the real thing—only better.

See All Health Benefits
4053
Fontina Potato Strata Recipe

Fontina Potato Strata

A potato-based strata layered with roasted red peppers, leeks and mushrooms, topped with melted fontina cheese for a meatless entrée or a side dish

30
Prep Time
(MINUTES)
1 ¾
Total Time
(HOURS)
10
Servings
4 of 5 (1 ratings) Review This Recipe | See All Reviews
Print Share

Ingredients

  • PAM® Original No-Stick Cooking Spray
  • 1 tablespoon Pure Wesson® Canola Oil
  • 1 pkg (8 oz each) sliced mushrooms
  • 3 leeks, thinly sliced (3 leeks = about 3 cups)
  • 2 tablespoons minced garlic
  • 1 jar (15 oz each) roasted red peppers, drained, pattted dry, coarsely chopped
  • 2-1/2 pounds potatoes, unpeeled, cut into 1/8-inch thick slices
  • 2 cups shredded fontina cheese, divided (2 cups = 8 oz)
  • 1 carton (16 oz each) Egg Beaters® Original
  • 1 can (12 oz each) fat free evaporated milk
  • 3/4 teaspoon kosher salt
  • 3/4 teaspoon dried thyme leaves, crushed
  • 3/4 teaspoon ground black pepper

Nutrition Information

236
Calories
9g
Total Fat
14g
Protein
Serving Size: 10 servings (1 piece each)
View Complete Nutrition Information >

Directions

  1. Preheat oven to 375°F. Spray 13x9-inch baking dish with cooking spray; set aside. Heat oil in large skillet over medium-high heat. Add mushrooms; cook and stir about 8 minutes or until liquid is released and evaporates. Add leeks and garlic; cook and stir 3 minutes or until leeks are tender. Stir in peppers. Remove from heat.
  2. Layer half of the potatoes into bottom of prepared dish and sprinkle with 1 cup of the cheese. Top with half of the vegetable mixture. Layer remaining potatoes over vegetables; top with remaining vegetables. Whisk together Egg Beaters, milk, salt, thyme and pepper in medium bowl. Pour evenly over ingredients in dish. Cover with aluminum foil.
  3. Bake 1 hour or until potatoes are tender. Remove foil, top with the remaining cheese. Bake 10 minutes or until cheese melts and is lightly browned. Let stand 10 minutes. Cut into 10 peices to serve.

Cook's Tip

We used jarred roasted red peppers for convenience. To reduce the sodium of this recipe even more, try roasting fresh red bell peppers.
Nutrition Information close
Amount per Serving
Calories 236  
  % Daily Value*
Total fat 9 g 15%
Saturated fat 4 g 20%
Cholesterol 15 MG 5%
Sodium 461 MG 19%
Carbohydrate 28 g 9%
Dietary fiber 2 g 9%
Sugars 8 g 1%
Protein 14 g 27%
Vitamin A   24%
Vitamin C   38%
Calcium   24%
Iron   15%
* Percent Daily Values are based on a 2,000 calorie diet.
About our Nutrition Information
Ratings & Reviews
0 Reviews for Fontina Potato Strata
SORT BY
Overall Rating:
 
Nickname

Review
You have 1,000 characters remaining.
Submit cancel

You have successfully submitted your rating and review for this recipe. Please note that it might take up to 72 hours for your review to appear on our site.