Vegetable and Cheese Strata

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Title: Vegetable and Cheese Strata
Categories: Vegetables, Cheese/eggs
Yield: 10 servings

1 1/2 c Onion, finely chopped
1 c Scallion, finely chopped
3/4 lb Mushroom, sliced thin
3 tb Olive oil
2 Red bell pepper, thinly
-sliced
2 Green bell pepper, thinly
-sliced
Enought Italian bread cut
-into 1" cube to
Measure 9 cups about 1 1/2
-loaves
2 1/2 c Extra sharp Cheddar,
-coarsely grated
1 c Parmesan cheese, freshly
-grated
12 lg Eggs
3 1/2 c Milk
3 tb Dijon mustard
Tabasco sauce to taste

In a large skillet, cook the onion, scallion, and mushrooms in the
oil over moderately low heat, stirring, until the onion is softened.
Add the bell peppers and salt and pepper to taste. Cook the mixture
over moderate heat, stirring, for 10 to 15 minutes, or until all the
liquid the mushrooms give off is evaporated and the peppers are
tender. Arrange half the bread cubes in a buttered large shallow 4
1/2 quart baking dish. Spread half the vegetable mixture over them.
Sprinkle half the Cheddar and half the Parmesan over the vegetables.
Arrange the remaining bread cubes over the cheeses, top them with the
remaining vegetables, and sprinkle the remaining cheese over the top.
In a bowl, whisk together the eggs, milk, mustard, Tabasco, and salt
and pepper to taste. Pour the egg mixture evenly over the strata.
Chill the strata, covered, overnight. In the morning, let the strata
stand at room temperature for 15 minutes> Bake it in the middle of a
preheated 350F oven for 50 minutes to 1 hour, or until it is puffed
and golden and cooked through.

Per serving: 284 Calories; 19g Fat (58% calories from fat); 18g
Protein; 13g Carbohydrate; 293mg Cholesterol; 504mg Sodium

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