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Savory vegetable cheese strata
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| 4 tsps. | Olive oil |
| 1 large | onion, diced, ( about 2 cups) |
| 3 cloves | garlic, minced about 1 tbsp |
| 8 ounces | white mushrooms, sliced, (about3 cups) |
| Cooking spray | |
| 1 | whole-wheat baguette, cubed, (about5 cups) |
| 8 large | eggs |
| 2 cups | non fat milk |
| 1 tbsp. | Dijon mustard |
| 10 ounces | broccoli, steamed until tender but still firm, cooled and chopped, or |
| 1 (10oz) 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 tbsp | minced fresh thyme |
| 1/2 tsp | salt |
| 1/2 tsp | freshly ground black pepper |
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, 3-5 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, 5-7 minutes. Remove from the heat and let cool completely.
Coat a large baking dish (about9x13) 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, sat and pepper and stir to incorporate.
Pour the mixture over the bread, making sure the liquid saturates the bread. Cove 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, 60-70 minutes.
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