1 tablespoon extra Virgin Olive oil
1 1/2 coups chopped yellow onion
1/4 teaspoon dried thyme
3 cloves garlic, finely chopped
1 (8 0z) package Baby Bella mushrrom, thinly sliced
1/2 pound asparagus, trimmed and cut into 1-inch lengths
1 teaspoon salt
8 eggs
1 cup milk
2 tablespoons Dijon mustard
3 tablespoons chopped parsley
Black pepper to taste
5 cups (1-inch) cubes sourdough bread
4 ounces herb or plain goat cheese, crumbled.
Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.
Spread half of the bread over the bottom of a light greased 9x13-inch baking dish. top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture and pour egg mixture evenly over the top. Cover strata and chill overnight.
Preheat oven to 375 degrees F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.
This egg dish easily adapts to other vegetable or cheeses, like blanched broccoli rabe and sharp cheddar or artichoke hearts with a Parmesan and Fontina combo.
Nutrition
Per serving (about 7 oz) 230 calories (100 from fat), 11 g total fat, 4g saturated fat, 220mg cholesterol, 660 mg sodium, 19g total carbohydrate (2g dietary fiber, 6 g sugar), 14 g protein.
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