| Yield | |
|---|---|
| Source | http://www.wholefoodsmarket.com/recipe/portobello-and-asparagus-egg-strata |
| Prep time | 2 hours |
| Yield | |
|---|---|
| Source | http://www.wholefoodsmarket.com/recipe/portobello-and-asparagus-egg-strata |
| Prep time | 2 hours |
| 1 | Tablespoon | Olive Oil |
| 1 1⁄2 | Cup | Yellow Onion (chopped) |
| 1⁄4 | Teaspoon | Thyme (chopped) |
| 3 | Clove | Garlic (chopped) |
| 8 | Ounce | Cremini Mushrooms (thinly sliced) |
| 1⁄2 | Pound | Asparagus (cut into 1-inch lengths) |
| 1 | Teaspoon | Salt |
| 8 | Eggs | |
| 1 | Cup | Milk |
| 2 | Tablespoon | Dijon Mustard |
| 3 | Tablespoon | Parsley (chopped) |
| 1⁄4 | Teaspoon | Ground Black Pepper |
| 5 | Cup | Sourdough Bread (cut into 1-inch cubes) |
| 4 | Ounce | Goat Cheese (crumbled) |
1.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.
2.Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside.
3.Spread half of the bread over the bottom of a lightly greased 9x13-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.
4.Heat oven to 375 degrees. 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.