Portobello and Asparagus Egg Strata

Serves 8

This savory egg dish easily adapts to other vegetables or cheeses, like blanched broccoli rabe and sharp cheddar, or artichoke hearts with a Parmesan and Fontina combo. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Ingredients

1 tablespoon extra virgin olive oil*
1 1/2 cups chopped yellow onion
1/4 teaspoon dried thyme
3 cloves garlic, finely chopped
1 (8-ounce) package Baby Bella mushrooms, 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*

Method

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 the 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 lightly greased 9-x13-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°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.

Nutrition

Per serving: 230 calories (100 from fat), 11g total fat, 4g saturated fat, 220mg cholesterol, 660mg sodium, 19g total carbohydrate (2g dietary fiber, 6g sugar), 14g protein

http://wholefoodsmarket.com/recipes/1862