Shelly's Recipe

SPRING BRUNCH STRATA

Category: Breakfast Casseroles

2 teaspoons olive oil
2 cups chopped mushrooms
1 medium yellow onion, chopped
2 medium tomatoes, seeded and chopped
Salt and freshly ground black pepper to taste
Nonstick cooking spray
5 slices crusty whole wheat bread, cubed
2 teaspoons dried basil
1 teaspoon dried oregano
1/2 cup reduced-fat, or light cheddar cheese
2 large eggs
4 egg whites
1 1/2 cup milk
1/2 teaspoon dry mustard powder

In a nonstick skillet, heat the oil over medium-high heat. Add the mushrooms. Saute, stirring frequently, about 7 minutes until the mushrooms have released all of their liquid. Add the onion and tomatoes, salt and pepper and continue to cook for 5 minutes. Remove the skillet from the heat.

Spray a 9 x 9-inch glass baking dish with nonstick cooking spray. On the bottom of the dish, evenly arrange half of the cubed bread. Evenly spoon half of the vegetable mixture over the bread. Sprinkle with half the basil, oregano and cheese. Repeat this process with the bread, vegetable mixture, herbs and the cheese.

Beat the eggs and egg whites with the milk, mustard powder and additional salt and pepper, if desired. Pour the egg mixture over the bread and vegetables. Cover with plastic wrap and refrigerate for several hours or overnight.

Preheat the oven to 375. Bake the strata for 45-50 minutes, or until it is puffed and golden in color and cooked through.