Mains

Asparagus and salmon strata

Author: Liz Macri - Recipe Writer & Editor

First published: Oct 2014

Serves: 6

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

Hands-on time: 20 mins

Total cost: $33.48 / $5.58 per serve

(at time of publication)

Ingredients

More weights & measures

3 bunches asparagus, trimmed, cut into 5cm lengths (6 serves)
2 medium green or yellow courgetteszucchini, 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

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 367cal

Kilojoules 1540kJ

Protein 32g

Total fat 11g

–Saturated fat 3g

Carbohydrates 30g

–Sugars 10g

Dietary fibre 9g

Sodium 660mg

Calcium 350mg

Iron 4mg

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.

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