This dish is perfect for hectic weeknights—you can sub in any cheese or veggie you have on hand and it will turn out just as nicely. Feel free to add any other preferred ingredients to make this dish a family-favorite. Asparagus & Gruyere Strata Go to recipes By Stonyfield Vegetarian American Main Dishes Quick Meals Breakfasts Brunch This dish is perfect for hectic weeknights—you can sub in any cheese or veggie you have on hand and it will turn out just as nicely. Feel free to add any other preferred ingredients to make this dish a family-favorite. Ready In: 30 mins Level: Easy Prep: 5 mins Cook: 25 mins Yields: 8 Slices Print Recipe Ingredients 4 eggs 2 egg whites 3/4 c Stonyfield Organic Whole Milk 3/4 c Stonyfield Organic Greek Plain Nonfat Yogurt 1 c shredded Gruyere 3/4 t salt 1/4 t black pepper 3 T unsalted butter 1 clove garlic (minced) 1 small onion (finely chopped) 1 lb asparagus (washed, trimmed and cut into 1/4-inch-thick slices, tips left intact) 5 slices wheat bread (cut into 1-inch squares) directions Step 1Heat oven to 425°. In a large bowl, whisk together eggs, egg whites, milk, yogurt, Gruyere, 1/2 teaspoon of the salt and the pepper; set aside.Step 2Heat butter in a large nonstick oven-safe skillet over medium-high heat. Add garlic, onion, asparagus and remaining 1/4 teaspoon salt to pan and cook 4 minutes or until softened. Increase heat to high and add bread to pan and cook, stirring often, for 5 minutes or until lightly toasted. Step 3Remove pan from heat and pour in egg mixture, pressing down to ensure bread is submerged. Bake for about 14 minutes or until set and internal temperature measures 160°; serve immediately.