LowFOD Fall Vegetable Strata

Difficulty: Easy

Time: More than 30 mins

Serves: 4

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LowFOD Fall Vegetable Strata

Introduction

This recipe was created by Registered Dietitian and food blogger, and founder of Abbey's Kitchen, Abbey Sharp. She has a BASc. in Nutrition and Food, completed her Dietitians of Canada accreditation, and has had substantial culinary training. With these delicious recipes and the new COBS LowFOD products, you can fall in love with bread again. Enjoy!

Loaded with our favourite hearty fall veggies, and protein-rich eggs, this strata made with our LowFOD loaf is the perfect balanced dish for breakfast, lunch or dinner. Serve it with a simple green salad for dinner, or with your favourite berries at brunch!

In this recipe: LowFOD? Mini Loaf

Directions

  1. In a bowl, beat together the eggs and milk with a generous pinch each of salt and pepper. Add the mini COBS LowFOD Loaf, in cubes. Transfer to a greased 12 cast iron skillet or a 9 square baking dish. Cover and refrigerate overnight.
  2. Preheat oven to 450 Combine the oil with the sweet potato, celeriac, sage and a pinch each of salt and pepper. Transfer to the baking sheet. Bake for 15-20 minutes, or until tender. Mix into the bread egg mixture, along with the kale, pecans and 1 of the GruyCure cheese.
  3. Reduce heat to 350
  4. Top with the remaining GruyCure and parmesan and bake, covered, for 35 minutes. Uncover, and bake for an additional 10 minutes until golden brown.
  5. Top with chopped parsley, if desired.