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.
- 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.
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.
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.