Savory Vegetable Cheese Strata

Total Time: 1 hr 30 mins Preparation Time: 20 mins Cook Time: 1 hr 10 mins

Ingredients

• Servings: 8
• 4 teaspoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 ounces mushrooms, diced
• cooking spray
• 1 whole wheat baguette, cubed
• 8 large eggs
• 8 large egg whites
• 2 cups nonfat milk
• 1 tablespoon dijon mustard
• 1 (10 ounce) package frozen chopped broccoli, thawed
• 1/3 cup freshly grated parmesan cheese
• 4 ounces mozzarella cheese, shredded
• 1/2 cup thinly sliced sun-dried tomato, soaked in hot water until soft, then drained (not oil-packed)
• 1 tablespoon minced fresh thyme
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper

Recipe

• 1 heat 2 teaspoons 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, 3-5 minutes. add the garlic and continue to cook for 1 minute. transfer the onion mixture to a medium bowl and let cool.
• 2 heat the remaining 2 teaspoons olive 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, about 5-7 minutes. remove from the heat and let cool completely.
• 3 coat a 9x13" 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 mushroom, 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.
• 4 preheat the oven 350 degrees. remove the plastic wrap from the strata and bake until the top forms a light brown crust, 60-70 minutes.