Broccoli, Mushroom, and Cheese Breakfast Strata

  • 20ml olive oil
  • 150g onion, diced
  • 3 garlic cloves, crushed
  • 250g sliced mushrooms
  • Cooking spray
  • 1 whole-wheat baguette, crusts removed, cubed
  • 8 eggs and 8 egg whites
  • 500ml low-fat milk
  • 1 tbsp dijon mustard
  • 300g broccoli, steamed, cooled and chopped (or frozen, thawed)
  • 30g grated parmesan cheese
  • 125g part-skim mozzarella cheese
  • 75g thinly sliced sun-dried tomatoes, reconstituted
  • 1 tbsp finely-chopped fresh thyme leaves
  • 1/2 tsp salt
  • 1/2 tsp freshly ground pepper
1) Heat 10ml of the oil in a nonstick frying pan over medium heat. Add the onions and saute until translucent and beginning to brown, about four minutes. Add the garlic and continue to cook for another minute. Transfer the onion mixture to a medium bowl and allow to cool.

2) Heat remaining 10ml of oil in the pan and saute the mushrooms until they release all of their water, about six to seven minutes. Remove from heat and cool completely.

3) 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 cling film and refrigerate overnight, or at least eight hours.

4) Preheat the oven to 180°C. Remove the cling film from strata and bake for 55 to 60 minutes, or until top forms a light brown crust.

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