MUSHROOM STRATA

Serves 6 to 8 people
Ingredients
125g WW bacon rashers, finely chopped
6 spring onions, finely sliced
750g cup mushrooms, sliced
1.5 cups skim milk
1 loaf of day old French bread
100g grated low fat cheese
4 eggs, lightly beaten
3 tbspns extra lite cream
salt and pepper to taste
salad to serve

Method
Place bacon in a heated non-stick pan, stir over a medium heat, for about 5 minutes or until lightly browned. Add spring onions and cook for 2 minutes. Add mushrooms, cook, stirring, for 3 to 4 minutes or until mushrooms are soft.Remove from heat and season with salt and pepper.
Place milk in a shallow bowl. Cut bread into 1cm thick slices and dip quickly into milk mixture. Place the bread over the base of a shallow ovenproof dish.
Spoon mushroom mixture over top of bread then sprinkle with cheese. Cover with another layer of bread dipped in milk mixture.
Season eggs with salt and pepper and pour over bread layers in dish. Cover and refrigerate overnight.
Next day, remove strata from refrigerator and allow to reach room temperature.Drizzle cream over top.
Cook, uncovered, in a moderate oven (180C) for about 45 minutes or until puffed, set and browned.
Serve strata cut into wedges with a salad and free dressing.

Fabulously Fantastic Frittata

sweet potato
1 cup peas
1 medium leek
1/4 large capsicum
60g fetta
3 eggs
1/4 cup light evaporated milk
salt & pepper
whatever fresh herbs you have

I used a small non-stick frying pan, but adjust quantities to suit.
Slice potato (skin on) in 1cm rounds and steam.
Roughly slice leek (wash well) and cook in water in a frypan.
Once both are cooked, place potato on leek, add (still frozen) peas, chopped capsicum, crumbled fetta and chopped herbs. Give pan a shake so the peas fill gaps. Lightly beat eggs and evaporated milk, season, and pour over the lot and give a good shake so that the egg winds up sinking in. On a low heat, cook on stove until nearly set, then put under grill (or in oven) for 5min to set the top.