Asparagus and salmon strata

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

3 bunches asparagus, trimmed, cut into 5cm lengths (6 serves)
2 medium green or yellow courgetteszucchini, summer squashX, thinly sliced (2 serves)
oil spray
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 trim milk
2 teaspoons finely grated lemon zest
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.

Nutrition Info (per serve)

Kilojoules 1540kJ

Calories 367cal

Protein 32g

Total fat 11g

–Saturated fat 3g

Carbohydrates 30g

–Sugars 10g

Dietary fibre 9g

Sodium 660mg

Calcium 350mg

Iron 4mg

Note: Nutrition composition will vary depending on the exact ingredients used. For a guide to purchasing healthier packaged goods and general grocery items see here.