Mushroom, Spinach & Goat Cheese Strata

  • Prep Time 10 min
  • Total Time 1 h 25 min
  • Serves 8

Ingredients

  • 1 tbsp canola oil 15 mL
  • 1 red onion, chopped
  • 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
  • 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
  • 2 1/2 cups skim milk 625 mL

Directions

  • Step 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.

  • Step 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.

  • Step 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.

Nutrition Facts

  • Nutrition Description 1/8 of the recipe
  • Calories 290
  • Fat 10 g
  • Saturated Fat 3.5 g
  • Carbs 35 g
  • Protein 16 g
  • Cholesterol 200 mg
  • Fibre 3 g
  • Sodium 780 mg