Tuesday, June 23, 2009

CEiMB: Vegetable Cheese Strata

Hosted by A Mid Life Culinary Adventure. This was so good – the bread was warm, moist and crunchy on the edges. The vegetables and thyme added so much savory flavor; I also tossed in some leftover diced lasagna noodles. I used pre-sliced oat whole wheat bread from our local bakery and was very pleased.

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  • 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 low fat 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

Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and sauté 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 sauté 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. foodblog 017

Pour mixture over bread, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.

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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.

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Recipe courtesy of Ellie Krieger

I served the strata with gorgeous, green and waxed beans that were washed and trimmed the other night and then roasted with rosemary, salt, pepper and EVOO.

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Pamela said...

Looks great! The thyme made it for me, too!

Anonymous said...

Looks great. It wasn't a favorite of our but then again, I had to change the recipe a bit. My fault.

Leslie said...

Yummy! This was a winner for me, and it looks like yours was, too!