Ingredients
3 teaspoons canola oil, divided3/4 pound sliced fresh mushrooms1 cup finely chopped sweet onion1 large sweet red pepper, cut into strips1 large sweet yellow pepper, thin strips1 medium leek (white portion only), chopped1/2 teaspoon salt1/2 teaspoon pepper10 slices whole wheat bread, cut into 1-inch pieces1-1/2 cups shredded part-skim mozzarella cheese1/4 cup grated Parmesan cheese8 large eggs4 large egg whites2-1/2 cups fat-free milk1/4 cup chopped fresh basil
Preparation
In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan.
In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms.
Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion.
In a 13x9-in. baking dish coated with cooking spray, layer half each of the following: bread pieces, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.
Preheat oven to 350°. Remove strata from refrigerator while oven heats.
Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.
