Recipe - Swiss Fondue Strata

8 ounce Day old wholewheat bread (4
cups); torn in small pieces
1 cup Gruyere cheese; grated
2 ounce Country ham (1/3 cup);
chopped
4 Large eggs
4 Large egg whites
1 tablespoon Dijon mustard
1 Three fourths cup 1% lowfat milk
1 cup Cottage cheese; lowfat
One half cup Dry white wine
One half cup Scallions; chopped
One half teaspoon Salt
One fourth teaspoon Freshly ground black pepper
1/8 teaspoon Cayenne pepper
One half cup Parmesan cheese; fresh
grated PLUS

Lightly oil a 9by13inch or similar baking dish or coat it with nonstick
spray.

Arrange bread evenly in bottom of prepared dish. Sprinkle Gruyere and ham
over the bread.

In a large bowl, whisk eggs, egg whites, and mustard until smooth. Whisk in
milk, cottage cheese, wine, scallions, salt, black pepper and cayenne.

Pour egg mixture over Gruyere and ham Cover with aluminum foil and
refrigerate overnight or up to 24 hours.

About 30 minutes before baking, remove strata from refrigerator.

Preheat oven to 325øF.

Bake strata, covered, for 70 minutes, or until set. Uncover and sprinkle
Parmesan over the top. Bake, uncovered, about 10 minutes more, or until
top is lightly browned and crusted. Let stand for 10 minutes before
serving.

Recipe by: Eating Well (September) 1997

Posted to recipeludigest by Nesb2@aol.com on Feb 10, 1998