In the Kitchen with Chef Abry

FROM THE RECIPE FILES OF CHEF ABRY

Abry Crosby, Food Services Manager and Chef at St. Tammany Parish Hospital, is always looking for ways to make eating healthier. Here’s the latest recipe to enjoy during breakfast!

Shrimp, Squash and Cheese Strata

Makes 10 servings

INGREDIENTS

• 1 ½ Tbsp. vegetable oil
• 1 cup yellow onion, diced
• 1 cup squash and zucchini, diced
• 2 Tbsp. fresh garlic
• ¾ cup red bell pepper
• 3 Tbsp. parsley, dry
• ¼ tsp oregano, dry
• ½ tsp thyme, dry
• ½ Tbsp. no-salt Cajun seasoning
• 1 ¾ cup shrimp, raw and peeled
• 1 cup cholesterol-free eggs
• 1 cup eggs
• 1 2/3 cup skim milk
• 2/3 cup reduced fat mozzarella cheese, shredded
• ½ cup low fat, low sodium cheddar cheese, shredded
• 2 low sodium dinner rolls OR 3 pieces sliced low sodium bread, cut into small pieces

DIRECTIONS

Preheat oven to 350° and spray a 13x9 baking dish.

In a skillet, sauté onion in oil until lightly brown.

Add squash and garlic and cook until squash begins to soften.

Remove from heat and stir in bell pepper, herbs, seasoning and shrimp.

Beat both types of eggs together in a bowl.

Beat milk into eggs.

Stir in into shrimp and squash mixture.

Stir cheese and bread into squash mixture. Pour into sprayed pan.

Bake uncovered at 350° for 30 minutes. Turn and finish for 15 more minutes.

*You may freeze the strata before baking.