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LowFOD™ Fall Vegetable Strata

Time: 30 mins Serves: 8-12

This low FODMAP recipe was created by Registered Dietitian and food blogger, and founder of Abbey’s Kitchen, Abbey Sharp. She has a BASc. in Nutrition and Food, completed her Dietitians of Canada accreditation, and has had substantial culinary training. With these delicious recipes and the new COBS LowFOD™ products, you can fall in love with bread again. Enjoy!

Loaded with our favourite hearty fall veggies, and protein-rich eggs, this strata made with our LowFOD™ loaf is the perfect balanced dish for breakfast, lunch or dinner. Serve it with a simple green salad for dinner, or with your favourite berries at brunch!

In this recipe: LowFOD™ Mini Loaf

Ingredients

  • 1 COBS LowFOD™ Mini Loaf, cut into cubes
  • 7 eggs, beaten
  • 1 ½ cups milk (any kind)
  • Pinch each salt and pepper
  • 1 tbsp extra virgin olive oil
  • 1 sweet potato, peeled and diced
  • 1 small celeriac, peeled and diced
  • 3 tbsp sage, minced
  • Pinch each of salt and pepper
  • 1 cup shredded baby kale
  • ¼ cup pecans
  • 1 cup grated Gruyère cheese
  • ¼ cup grated parmesan cheese

Directions

  1. In a bowl, beat together the eggs and milk with a generous pinch each of salt and pepper. Add the mini COBS LowFOD™ Loaf, in cubes. Transfer to a greased 12” cast iron skillet or a 9” square baking dish. Cover and refrigerate overnight.
  2. Preheat oven to 450° Combine the oil with the sweet potato, celeriac, sage and a pinch each of salt and pepper. Transfer to the baking sheet. Bake for 15-20 minutes, or until tender. Mix into the bread egg mixture, along with the kale, pecans and ½ of the Gruyère cheese.
  3. Reduce heat to 350°
  4. Top with the remaining Gruyère and parmesan and bake, covered, for 35 minutes. Uncover, and bake for an additional 10 minutes until golden brown.
  5. Top with chopped parsley, if desired.