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Ingredients
| eggs: 4 |
| eggs: 4 (whites, large) |
| feta cheese (crumbled): 1/3 cup |
| frozen peas: 1 cup |
| fresh dill weed (sprigs): 1/4 cup (chopped) |
| lemon zest: 1 tsp |
| 2% milk: 1 1/2 cups |
| black pepper: 1/4 tsp |
| lowfat cottage cheese: 1 cup |
| red tomatoes: 2 |
| whole-wheat pita bread: 2 pitas |
Sunday Morning Greek Strata With Feta and Dill - Ww 4 Points
Credit: Food.com
User rating:
-
Prep Time
20 min -
Cook Time
40 min -
Servings
6 serving(s)
Tags
- Preheat oven to 350°F Spray a 13 x 9 inch baking dish with nonstick spray.
- Cut pita into 4 wedges each and place them on a baking sheet and bake until lightly toasted, about 5 minutes Maintain the oven temperature.
- Whisk the eggs and egg whites in a large bowl until blended.
- Put the milk, cottage cheese and feta in a blender and puree until smooth. Add the milk mixture, peas, dill, lemon zest, and pepper to the eggs and stir until blended.
- Arrage the pita wedges in the baking dish. Pour the egg mixture over the pitas and let stand 10 minutes.
- Cut tomato into 4 slices each. Arrange the tomato slices evenly over the strata and bake until lightly browned and the center is set, 35-40 minutes Cut into 6 pieces.