Ingredients

• 4 teaspoons olive oil
• 1 large onion, diced (about 2 cups)
• 3 garlic cloves, minced
• 3 cups (8 ounces) sliced mushrooms
• Nonstick cooking spray
• 1 whole wheat baguette, crusts removed, cubed (about 5 cups)
• 8 eggs and 8 egg whites
• 2 cups lowfat 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

Instructions

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.