• 8 slices white bread with crusts cut off
  • 5 eggs
  • 3 egg whites
  • 5 cups skim milk
  • 1 teaspoon dry mustard
  • ½ cup non-fat plain yogurt
  • ½ cup lowfat cottage cheese
  • ½ cup grated parmesan cheese
  • freshly ground pepper
  • 1 cup chopped parsley (fresh)
  • 1 tablespoon chopped fresh rosemary
  • ½ cup chopped scallions
  • 1 cup broccoli florets
  • 2 medium zucchini,quartered lengthwise and sliced
  • 1 cup slivered fresh spinach
  • ½ cup parmesan shards
  • 2 cloves garlic, sliced


1. Arrange the bread on the bottom of a 9x13-inch casserole dish, overlapping the slices slightly.
2. In a large mixing bowl, combine the egges, egg whites, milk and mustard, Blend well and set aside.
3. In a food processor blend the yogurt, cottage cheese, garlic, pepper, parsley and rosemary. Pour into the egg mixture and stir until well combined. Pour over teh bread and press the bread down, as it tends to float. Cover with plastic wrap, and place in the refrigerator for 6-8 hours or overnight; the bread should be completely soaked with the mixture.
4. Preheat oven to 375°. Remove the dish from the refrigerator; place the vegetables on the surface and then puh them into the egg mixture; they should be covered. Top with parmesan shards.
5. Bake for 1 hour or until it is browned, and a knife inserted in the center comes out clean. Serve hot.

Other vegetables that you might use: fresh herbs, asparagus, tomatoes, leeks, roasted garlic, artichoke herts, sun-dried tomatoes, red onions, carrot slices.


Julee Rosso