Veggie Strata


Serving Size:
3" square

    Diet Types:
  • CKD non-dialysis
  • Diabetes
  • Dialysis
  • Lower Protein
  • Vegetarian


  • 7 slices sourdough bread, 1/2” thick
  • 1 tablespoon unsalted margarine
  • 1 cup onion
  • 1 cup raw mushrooms
  • 1 cup red bell peppers
  • 15 fresh spinach leaves
  • 7 large eggs
  • 1/4 cup tarragon vinegar
  • 1-3/4 cups half & half creamer
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Tabasco® hot sauce
  • 1/2 teaspoon black pepper
  • 1 ounce shredded sharp cheddar cheese


  1. Cut bread into cubes. Place on a baking sheet and bake at 225° F for 15 minutes. Turn cubes over and continue baking 15 minutes or until dry and crisp.
  2. Dice onion, mushrooms and bell peppers.
  3. Melt margarine in a small skillet and sauté onion,  mushrooms and red peppers. 
  4. Grease a 9” square baking dish with nonstick cooking spray. Arrange half of the bread cubes in a single layer in the dish and sprinkle with half of the vegetable mixture. Arrange spinach leaves on top.
  5. Form a second layer with remaining bread and vegetables on top.
  6. Whisk together eggs, vinegar, half & half creamer, Worcestershire sauce, hot sauce and black pepper. Pour evenly over the bread.
  7. Cover surface with plastic wrap and refrigerate at least 1 hour or overnight.
  8. Allow strata to stand at room temperature for 20 minutes.
  9. Pre-heat oven to 325° F.  Remove plastic wrap and bake 50 minutes.
  10. Remove from oven and sprinkle cheddar cheese over the top. Cook fo an additional 10 minutes or until a knife inserted near the center comes out clean.
  11. Cut into 9 servings and serve hot.

Helpful hints

  • Save time by cooking onion and mushrooms with margarine in the microwave instead of on the stovetop.
  • Look for a rustic-style artisan white bread or a sourdough round loaf. Slice 1/2 inch thick. Compare breads and select the lower sodium choice.

Nutrients per serving

Calories 212

Protein 11 g

Carbohydrates 15 g

Fat 12 g

Cholesterol 165 mg

Sodium 218 mg

Potassium 347 mg

Phosphorus 207 mg

Calcium 151 mg

Fiber 2.0 g

Renal and renal diabetic food choices

  • 1 meat
  • 1/2 vegetable, medium potassium
  • 1 starch
  • 1 fat

Carbohydrate choices


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