Savory Vegetable Cheese Strata

By á-47

Ingredients

• 2 tea. olive oil
• 1/2 onion, diced (about 1 cup)
• 1 cloves garlic, minced
• 4 oz. mushrooms, sliced (about 1 1/2 cups)
• cooking spray
• 1/2 baguette, cubed (about 2 1/2 cups)
• 4 eggs
• 4 egg whites
• 1 cup milk
• 1/2 Tbsp. Dijon mustard
• 5 oz., broccoli steamed until tender but still firm, cooled and chopped or 1/2 10 oz pkg. frozen broccoli, thawed and chopped
• 1/4 cup grated Parmesan cheese
• 2 oz. mozzarella cheese, shredded (1/2 cup)
• 1/4 cup thinly sliced sun-dried tomatoes (not oil-packed); soaked in hot water until soft, then drained
• 1/2 Tbsp. minced fresh thyme
• 1/4 tea. salt
• 1/4 tea. pepper

Preparation

Step 1

Heat 1 tea. oil in non-stick skillet and saute onion until softened and beginning to brown, 3-5 minutes. Add the garlic and continue to cook for 1 minute. Transfer to a bowl and let cool.

Heat remaining 1 tea. oil and saute mushrooms, stirring a few times, until the water evaporates and they begin to brown, 5-7 minutes. remove from the heat and let cool completely.,

Coat a 9x9 baking dish 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 and bake until the top forms a light brown crust, 60-70 minutes.