Charred Broccoli, Mushroom and Egg Strata

Ingredients:

• 2-3 heads broccoli
• Olive oil
• 1 large onion, diced (about 2 cups)
• 5 gloves garlic, minced
• 5 cups thick-sliced mushrooms
• 1 whole wheat baguette, cubed (crust removed)
• 8 whole eggs (or 12 egg whites)
• 1 cup low-fat milk
• 1 Tablespoon Dijon mustard
• 1 cup grated Parmesan
• 1/4 cup thinly sliced sun-dried tomatoes
• 1 tablespoon minced fresh thyme leaves
• 1 cup part-skim mozzarella cheese
• cooking spray
• salt & pepper

Directions:

1. In a large bowl, beat the eggs, milk and mustard until incorporated. Add bread cubes, making sure liquid saturates bread. Cover with plastic wrap and refrigerate overnight, or at least 8 hours.
2. Preheat oven to 450 degrees F.
3. Clean and cut broccoli into bite size pieces, and toss in oil with a pinch of salt. Lay on a sheet tray and cook for 10 minutes until broccoli becomes brown on the edges. Do not cook all of the way through.
4. Reduce oven to 325 degrees F. 
5. Heat 2 teaspoons of olive oil in a nonstick skillet over medium heat. Add the onions and sauté until they are translucent and begin to brown, about 4 minutes. Add the garlic and continue to cook for another minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat 2 teaspoons of oil in the skillet and sauté the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely.
6. Add mushrooms, onion-garlic mixture, broccoli, parmesan, sun-dried tomatoes, thyme, salt and pepper to the bread cubes and stir to incorporate. 
7. Place in a rectangular pan (9"x5-1/2"x2"). Top with mozzarella.
8. Bake for 45 minutes, or until the top forms a light brown crust.

From the Kitchen of Michael Chernow.