2 (8-ounce) loaves French bread baguette, cut into 1-inch-thick slices
\nCooking spray
\n1 cup chopped onion
\n4 garlic cloves, minced
\n1 (8-ounce) package presliced mushrooms
\n1 T. all-purpose flour
\n2 (7-ounce) bags baby spinach
\n1\/2 tsp. salt, divided
\n1\/2 tsp. black pepper, divided
\n3 cups thinly sliced plum tomato (about 1 pound)
\n1 (4-ounce) package crumbled feta cheese
\n3\/4 cup (3 oz.) grated Asiago cheese, divided
\n3 cups fat-free milk
\n2 T. Dijon mustard
\n1 1\/2 tsp. dried oregano
\n5 large eggs, lightly beaten
\n4 large egg whites, lightly beaten<\/p>\n
Preheat oven to 350\u00b0. Place bread slices in a single layer on a baking sheet. Bake at 350\u00b0 for 12 minutes or until lightly browned. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and mushrooms; saut\u00e9 5 minutes or until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 1 bag of spinach; cook 3 minutes or until spinach wilts. Add remaining spinach; cook 3 minutes or until spinach wilts. Stir in 1\/4 tsp. salt and 1\/4 tsp. pepper. Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread spinach mixture over bread. Top with tomato slices; sprinkle evenly with feta and half of Asiago cheese. Arrange remaining bread slices over cheese. Combine 1\/4 tsp. salt, 1\/4 tsp. pepper, milk, and remaining ingredients, stirring well with a whisk. Pour over bread; sprinkle with remaining Asiago cheese. Cover and chill 8 hours or overnight. Preheat oven to 350\u00b0. Uncover strata; bake at 350\u00b0 for 40 minutes or until lightly browned and set. Serve warm.<\/p>\n
Yield: 10 servings
\nCalories: 287
\nFat: 9.4g
\nFiber: 3.1g<\/p>\n","protected":false},"excerpt":{"rendered":"
2 (8-ounce) loaves French bread baguette, cut into 1-inch-thick slices Cooking spray 1 cup chopped onion 4 garlic cloves, minced 1 (8-ounce) package presliced mushrooms 1 T. all-purpose flour 2 (7-ounce) bags baby spinach 1\/2 tsp. salt, divided 1\/2 tsp. black pepper, divided 3 cups thinly sliced plum tomato (about 1 pound) 1 (4-ounce) package crumbled feta cheese 3\/4 cup (3 oz.) grated Asiago cheese, divided 3 cups fat-free milk 2 T. Dijon mustard 1 1\/2 tsp. dried oregano 5…<\/p>\n