A serving of this strata supplies 320 mg calcium.

Salmon and Egg Strata

300 g asparagus, cut into 1 inch (2.5cm) lengths 8 oz (about 20 spears) or 1 – 300 g package spinach, well drained
8 slices 3 Korn or Grainery bread, crusts removed
2, 213 g tins salmon, drained 2, 7 ½ oz
250 mL onion, chopped 1 cup
125 g goat cheese, cut into chunks 4 oz
3 Western Family eggs
3 egg whites
560 mL 1% milk 2 ¼ cup
75 mL fresh dill, chopped 1⁄3 cup
5 mL dry mustard 1 tsp
3 mL black pepper ½ tsp
60 mL freshly grated parmesan cheese ¼ cup

1. Spray a 9 x 13 in (23 x 33 cm) glass baking dish with non-stick cooking spray.

2. Blanch asparagus in boiling water just until tender, about 5 minutes. Drain and plunge into cold water to stop the cooking. Drain and pat dry. Set aside. If using spinach, cooking spinach according to package directions. Drain, pressing out moisture and set aside.

3. Meanwhile, remove crusts from bread and cut into cubes. Spread in baking dish.

4. Drain canned salmon and remove salmon skin. In a small bowl, flake salmon and crush salmon bones with a fork.

5. Top bread cubes with goat cheese, asparagus, salmon flakes, and onion.

6. In bowl, beat eggs with egg whites. Add milk, fresh dill, mustard and black pepper. Pour over bread mixture. Cover and refrigerate for at least 3 to 4 hours or up to 12 hours.

7. When ready to bake, preheat oven to 350 F (180 C). Sprinkle with freshly grated parmesan cheese and bake 1 hour or until golden brown. Let stand 10 minutes before serving.

8. Serve with freshly baked bread and mandarin oranges.

Makes 8-10 servings.

Nutritional analysis per serving
Calories 291 Protein 23 g Fat 13.4 g Carbohydrates 21 g Dietary Fibre 3 g