Mushroom, Spinach & Goat Cheese Strata

Prep time: 10min
Total time: 85min
Serves 8
1 tbsp
canola oil
15 mL
1
red onion, chopped
0
1 pkg
mushrooms, thinly sliced
227 g
1 tsp
dried oregano
5 mL
1 tsp
each salt and pepper, divided
5 mL
1
red pepper, chopped
0
1/3 pkg
Baby Spinach
152 g
1 loaf
Rosemary Parmentier Bread, roughly cut into 1/2-in. (1 cm) cubes
453 g
1 pkg
Goat Cheese Crumbles
113 g
8
eggs
0
2 1/2 cups
skim milk
625 mL
1/8 of the recipe
calories
290
fat
10 g
saturated fat
3.5 g
carbs
35 g
protein
16 g
cholestrol
200 mg
fibre
3 g
sodium
780 mg

Directions

  1. Preheat oven to 375°F (190°C). Grease a 9 x 13-in. (3 L) baking dish. In a skillet, heat oil over medium-high heat. Add onion, mushrooms, oregano and 1/2 tsp (2 mL) each salt and pepper and cook, stirring, until all liquid from mushrooms evaporates, about 8 min. Add red pepper and cook until softened, about 5 min. Add spinach and cook until wilted, about 2 min. Set aside.

  2. In a large bowl, stir together bread cubes, mushroom mixture and goat cheese. Spread mixture in prepared baking dish. In a bowl, whisk together eggs, milk and remaining salt and pepper. Pour over bread mixture and let stand, 15 min. or overnight.

  3. Bake on the bottom rack of oven until puffed, golden and set, 40 to 45 min.

Tip

Make ahead: Prepare this dish the night before and pop it in the oven to bake while you open presents.