Asparagus and salmon strata

Serves: 6

Time to make: 1 hr 20 mins , plus 1 hr chilling

Hands-on time: 20 mins

Ingredients

More weights & measures

3 bunches asparagus, trimmed, cut into 5cm lengths (6 serves)
2 medium green or yellow courgettezucchiniXszucchini, summer squashX, thinly sliced (2 serves)
spray oil
350g loaf crusty wholemeal bread, cut into 2.5cm cubes
¼ cup shredded parmesan
2 x 210g cans skinless and boneless salmon, drained
⅓ cup finely chopped fresh chives
4 eggs
2 egg whites
600ml skim milk
2 teaspoons finely grated zest of lemon
12 cups salad or steamed vegetables, to serve

Instructions

Stay Awake

1 Steam or microwave asparagus and courgettes until just tender, about 2 minutes.

2 Spray a 20cm x 30cm (10 cup-capacity) baking dish with oil. Add half the bread cubes and top with parmesan. Top with half the salmon, asparagus, courgette and chives. Top with remaining bread, salmon, asparagus and courgette.

3 Whisk together eggs, egg whites, milk and zest to combine. Pour over bread mixture. Cover and refrigerate for 1 hour.

4 Preheat oven to 160°C. Bake for 50-60 minutes, or until golden and set. Garnish with extra chives. Serve with salad or steamed vegetables.

Variations

Make it gluten free: Use gluten-free bread.

HFG tip

Leaving the bread mixture to soak for 1 hour will result in a fluffier, lighter strata.

Nutrition Info (per serve)

Calories 367 cal

Kilojoules 1540 kJ

Protein 32 g

Total fat 11 g

Saturated fat 3 g

Carbohydrates 30 g

Sugar 10 g

Dietary fibre 9 g

Sodium 660 mg

Calcium 350 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.