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Categories:
olive oil onion garlic mushrooms cooking spray whole wheat baguette eggs milk mustard broccoli Parmesan Mozzarella cheese tomatoes thyme salt freshly ground pepper
Viewed: 25 - Published at: 6 years agoIngredients
- 4 teaspoons olive oil
- 1 large onion, diced (about 2 cups)
- 3 garlic cloves, minced
- 3 cups (8 ounces) sliced mushrooms
- Cooking spray
- 1 whole wheat baguette, crusts removed, cubed (about 5 cups)
- 8 eggs and 8 egg whites
- 2 cups lowfat milk
- 1 tablespoon Dijon mustard
- 10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
- 1 -ounce (1/3 cup) grated Parmesan
- 4 -ounce (1 cup) part-skim mozzarella cheese
- 1/2 cup thinly sliced sun-dried tomatoes, reconstituted
- 1 tablespoon minced fresh thyme leaves
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground pepper
Method
- Heat 2 teaspoons of the oil in a nonstick skillet over medium heat.
- Add the onions and saute until translucent and beginning to brown, about 4 minutes.
- Add the garlic and continue to cook for another 1 minute.
- Transfer the onion mixture to a medium bowl and allow to cool.
- Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes.
- Remove from heat and cool completely.
- Spray an oval baking dish with cooking spray.
- Arrange the bread cubes in the dish.
- In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated.
- Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate.
- Pour mixture over bread, making sure liquid saturates bread.
- Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
- Preheat the oven to 350 degrees F. Remove the plastic wrap from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.
