Monday, May 25, 2009

Vegetable Cheese Strata

Serves 8

4 Teaspoons Olive Oil
2 Cups Onions, diced, 2 cups = 1 large
1 Tablespoon Garlic, minced, 1 Tbl = 3 cloves
3 C Mushrooms, sliced, 3 cups = 8 oz
1 Loaf French Bread Loaf, cubed, 1 loaf = 5 cups
12 Large Eggs
2 Cup Milk
1 Tablespoon Dijon Mustard
10 Ounces Broccoli Florets
1/3 Cup Parmesan Cheese, grated
1 Cup Mozzarella Cheese, shredded
1/2 Cup Sun-dried Tomatoes, thinly sliced, not oil-packed
1 Tablespoon Fresh Thyme, minced
1/2 Teaspoon Salt
1/2 Teaspoon Black Pepper
  1. Steam broccoli till tender but still firm. Cool and chop
  2. Heat 1/2 olive oil in nonstick skillet over med-high heat. Add onions and cook, stirring, until softened and beginning to brown, 3-5 min. Add garlic and cook for another minute. Transfer the onion mixture to bowl and let coo.
  3. Heat remaining olive oil in the same skillet over med-high heat and cook the mushrooms, stirring a few times, until their water evaporates and they begin to brown. Remove from heat and let cool completely.
  4. Coat baking pan with cooking spray. Arrange bread cubes over bottom.
  5. In large bowl, beat eggs, milk and mustard together. Add mushrooms, onion-garlic mixture, broccoli, both cheeses, sun-dried tomatoes, thyme, salt, and pepper and stir to incorporate.
  6. Pour mixture over bread cubes making sure the bread gets saturated.
  7. Cover with plastic wrap and refrigerate overnight or at least 8 hours.
  8. Bake at 350 60-70 min or until light brown crust forms.

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