Vegetable Cheese Breakfast Strata


Ingredients

4 teaspoon oil, olive
1 large onion(s), diced (about 2 cups)
3 clove(s) garlic, minced (about 1 tablespoon)
8 ounce(s) mushrooms, white, sliced (about 3 cups)
cooking spray
1 baguette, whole-wheat, cubed (about 5 cups)
8 large egg(s)
8 large egg white(s)
2 cup(s) milk, fat-free
1 tablespoon mustard, dijon-style
10 ounce(s) broccoli, steamed until tender but still firm, cooled, and chopped, or one 10-ounce package frozen broccoli, thawed and chopped
1/3 cup(s) cheese, Parmesan, freshly-grated
4 ounce(s) cheese, mozzarella, part-skim, shredded, (1 cup)
1/2 cup(s) tomato(es), sun-dried, (not oil-packed), thinly sliced, soaked in hot water until soft, then drained
1 tablespoon thyme, fresh, minced
1/2 teaspoon salt
1/2 teaspoon pepper, black, freshly ground
Preparation

Heat 2 teaspoons of the oil in a medium nonstick 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 another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool.

Heat the remaining 2 teaspoons oil in the same skillet over a medium-high heat and cook the mushrooms, stirring a few times, until the water evaporates and they begin to brown, 5 to 7 minutes. Remove from the heat and let cool completely.

Coat a large (approximately 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 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 and refrigerate overnight or at least 8 hours.

Preheat the oven to 350 F. Remove the plastic wrap from the strata and bake until the top forms a light brown crust, 60-70 minutes.

Serving Size: 1 1/2 cups

Nutrient Notes: Excellent source of: Vitamin C, Selenium, Riboflavin, Iodine, Fiber, Vitamin A, Calcium, and Phosphorus; Good source of: Potassium, Iron, Vitamin D, Folate, Pantothenic Acid, Molybdenum, Manganese, Copper, Niacin, Thiamin, Vitamin B6, and Vitamin B12

Number of servings: 8
Amount Per Serving
Calories: 255
Total Fat: 12 g
Saturated Fat: 3.5 g
Cholesterol: 215 mg
Sodium: 605 mg
Total Carbohydrate: 17 g
Dietary Fiber: 4.5 g
Protein: 21 g