Portobello and Asparagus Egg Strata
4

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.

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    Ingredients: 
    • 1 tablespoon extra virgin olive oil*
    • 1 1/2 cup 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*
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    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.

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

    Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

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