Mediterranean Spinach Strata (Cooking Light)

Ingredients

• 2 (8 ounce)  French baguettes, cut into 1-inch-thick slices
• cooking spray
• 1 cup chopped onion
• 4 garlic cloves, minced
• 1 (8 ounce) package presliced mushrooms
• 1 tablespoon all-purpose flour
• 2 (7 ounce) bags baby spinach
• 1/2 teaspoon salt, divided
• 1/2 teaspoon black pepper, divided
• 3 cups thinly sliced plum tomatoes (about 1 pound)
• 1 (4 ounce) package crumbled feta cheese
• 3/4 cup grated asiago cheese or parmesan cheese or romano cheese, divided or sharp provolone cheese, grated divided
• 3 cups nonfat milk
• 2 tablespoons Dijon mustard
• 1 1/2 teaspoons dried oregano
• 5 large eggs, lightly beaten
• 4 large egg whites, lightly beaten

Directions

1. 1

   Preheat oven to 350°F Place bread slices in a single layer on a baking sheet. Bake at 350°F for 12 minutes or until lightly browned.

2. 2

   Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and mushrooms; sauté 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 teaspoon salt and 1/4 teaspoon pepper.

3. 3

   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 teaspoon salt, 1/4 teaspoon 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.

4. 4

   Preheat oven to 350°F

5. 5

   Uncover strata; bake at 350°F for 40 minutes or until lightly browned and set. Serve warm.