Ingredients Jump to Instructions ↓

  1. 4 teaspoons olive oil

  2. 1 large onion , diced (about 2 cups)

  3. 3 garlic cloves, minced

  4. 3 cups (8 ounces) sliced mushrooms Cooking spray

  5. 1 whole wheat baguette , crusts removed, cubed (about 5 cups)

  6. 8 eggs and 8 egg whites

  7. 2 cups lowfat milk

  8. 1 tablespoon Dijon mustard

  9. 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

  10. 1/2 cup thinly sliced sun-dried tomatoes, reconstituted

  11. 1 tablespoon minced fresh thyme leaves

  12. 1/2 teaspoon salt

  13. 1/2 teaspoon freshly ground pepper

Instructions Jump to Ingredients ↑

  1. 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


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