3 C. fat-free milk, divided
\n1 C. sliced green onions
\n1 (16-oz.) loaf peasant bread, cut into 2-inch cubes
\n1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry
\n2 tsp. olive oil
\n3 C. quartered cremini mushrooms (about 6 oz.)
\n1 C finely chopped red bell pepper
\n3\/4 C. chopped prosciutto (about 3 oz.)
\n2 garlic cloves, minced
\n3 T. chopped fresh basil, divided
\n1\/4 tsp. kosher salt, divided
\n1\/4 tsp. black pepper, divided
\n4 large eggs
\n2 large egg whites
\nCooking spray
\n3\/4 C. (3 oz.) shredded Asiago cheese, divided<\/p>\n
Combine 2 C. milk and onions in a large bowl. Add bread, tossing gently to coat. Cover and chill for 30 minutes. Stir in spinach. Preheat oven to 375\u00b0. Heat the oil in a large nonstick skillet over medium-high heat. Add mushrooms; saut\u00e9 5 minutes. Add bell pepper; saut\u00e9 3 minutes. Add prosciutto and garlic; saut\u00e9 1 minute. Remove from heat; stir in 1 T. basil, 1\/8 tsp. salt, and 1\/8 tsp. black pepper. Place 1 C. milk, 2 T. basil, 1\/8 tsp. salt, 1\/8 tsp. black pepper, eggs, and egg whites in a large bowl; stir well with a whisk. Place half of bread mixture in an 11 x 7-inch dish coated with cooking spray. Spoon mushroom mixture over bread mixture, and sprinkle with half of cheese. Top with remaining bread mixture. Pour egg mixture over bread mixture; sprinkle with remaining cheese. Bake at 375\u00b0 for 1 hour or until set.<\/p>\n
Yield: 8 servings
\nCalories: 328
\nFat: 10g
\nFiber: 3.7g<\/p>\n","protected":false},"excerpt":{"rendered":"
3 C. fat-free milk, divided 1 C. sliced green onions 1 (16-oz.) loaf peasant bread, cut into 2-inch cubes 1 (10-oz.) package frozen chopped spinach, thawed, drained, and squeezed dry 2 tsp. olive oil 3 C. quartered cremini mushrooms (about 6 oz.) 1 C finely chopped red bell pepper 3\/4 C. chopped prosciutto (about 3 oz.) 2 garlic cloves, minced 3 T. chopped fresh basil, divided 1\/4 tsp. kosher salt, divided 1\/4 tsp. black pepper, divided 4 large eggs 2…<\/p>\n