Ingredients

20 slices of white bread, cut in half with crust removed

3 cups low-fat milk

6 eggs

1-1/4 teaspoon fajita seasoning

1 cup shredded Monterey Jack cheese

1 cup shredded Colby cheese

1/4 cup chopped green onions

Chopped fresh cilantro

1-1/2 cups salsa

Coat an 8 x 13-inch baking pan with non-stick cooking spray. Combine eggs, milk, and seasoning in a large bowl and mix well with a wire whisk. Line the baking dish with half of the bread pieces, overlapping to fit. Top with half of each cheese type. Pour half of the egg mixture evenly over cheese and bread. Top with another layer of bread, cheese, and egg mixture. Sprinkle green onions over the top of the strata. Cover the dish tightly with plastic wrap and refrigerate for several hours or overnight.

Remove the strata from the refrigerator two hours before baking. Preheat oven to 325 degrees and bake for 40 minutes (or until set and fluffy). Let stand for 5 minutes before cutting. Serve with salsa on the side and a garnish of chopped cilantro sprinkled over the top of each piece.

Low-fat version: Replace eggs with 1-1/2 cups non-fat egg substitute and use non-fat milk and low-fat cheese.

Serves: 6 to 8

• Carisbrooke Inn B&B on VirtualCities.com
• The Carisbrooke Inn Website
• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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