- 8
Ingredients
- 4 tsps. olive oil
- 1 large onion, diced (about 2 cups)
- 3 cloves garlic, minced (about 1 Tb.)
- 8 ounces white mushrooms, sliced (about 3 cups)
- Cooking spray
- 1 whole-wheat baguette, cubed (about 5 cups)
- 8 large eggs
- 8 large egg whites
- 2 cups non-fat milk
- 1 Tb. Dijon mustard
- 10 ounces broccoli, steamed until tender but still firm, cooled and chopped, or 1 (10-ounce) package frozen broccoli, thawed and chopped
- 1/3 cup freshly grated Parmesan cheese
- 4 ounces part-skim mozzarella cheese, shredded (1 cup)
- 1/2 cup thinly sliced sun-dried tomatoes (not oil-packed), soaked in hot water until soft, then drained
- 1 Tb. minced fresh thyme
- 1/2 tsp. salt
- 1/2 tsp. freshly ground black pepper
Preparation
Step 1
Heat 2 tsp of the oil in a medium non-stick skillet over medium-high heat. Add the onion and cook, stirring, until softened and beginning to brown, 3 to 5 minutes. Add the garlic and continue to cook for 1 minute. Transfer the onion mixture to a medium bowl and let cool.
Heat the remaining 2 tsps. oil in the same skillet over medium-high heat and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown, 5 to 7 minutes. Remove from the heat and let cool completely.
Coat a large baking dish (about 9 x 13 inches) with cooking spray. Arrange the bread cubes over the bottom. In a large bowl, beat the whole eggs, egg whites, milk and mustard together until incorporated. Add the mushrooms, onion-garlic mixture, broccoli, both cheeses, the sun-dried tomatoes, thyme, salt and pepper and stir to incorporate. Pour the mixture over the bread, making sure the liquid saturates the bread. Cover with plastic wrap; refrigerate overnight or at least 8 hours.
Preheat the oven to 350 degrees. Remove the plastic wrap from the strata and bake until the top forms a light brown crust, 60 to 70 minutes.
Yield: 8 servings.