Mushroom Asparagus Strata with Multigrain Bread

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President's Choice


2 tbsp (25 mL) canola oil

3 cups (750 mL) thinly sliced cremini mushrooms (about 7 oz/210 g)

2 cups (500 mL) thinly sliced sweet red peppers

1 cup (250 mL) thinly sliced asparagus

8 PC Blue Menu Omega-3 Eggs

½ cup (125 mL) 2% milk

4 small slices multigrain bread (such as Stonemill), each slice cut in 8 equal pieces

½ cup (125 mL) PC Blue Menu Goat’s Milk Cheese, crumbled

½ tsp (2 mL) sea salt

½ tsp (2 mL) freshly ground black pepper

3 tbsp (45 mL) fresh chives sliced in ½-inch (1 cm) lengths

Mushroom Asparagus Strata with Multigrain Bread

Strata makes a great brunch dish, especially since you can do all the work the night before. This mushroom-goat cheese combo is perfect for company.

Chef's Tip: Serve with a green salad on the side.

Difficulty Level: Intermediate
Prep time: 20 minutes
Cook time: 50 minutes
Chill time: 6 to 12 hours

Nutritional Information

Per serving: 260 calories

fat 14 g

omega-3 polyunsaturated fat 1 g

sodium 460 mg

carbohydrate 19 g

fibre 3 g

protein 15 g

Excellent Source of Vitamin A

Excellent Source of Vitamin C

Source of Fibre

Source of Calcium


Spray 8-inch square (2 L) baking dish with cooking spray; set aside.

In large nonstick frying pan, heat oil over medium- high heat. Add mushrooms and peppers; cook, stirring frequently, for 5 minutes. Add asparagus; cook for another 5 minutes or until vegetables are soft and start to turn golden. Remove from heat; set aside to cool.

In large bowl, whisk together eggs and milk. Using rubber spatula, gently fold in cooled vegetables, bread pieces, goat cheese, salt, pepper and chives. Transfer to prepared baking dish; cover with plastic wrap and place in fridge. Chill for at least 6 hours or up to 12 hours.

When ready to bake, preheat oven to 375°F (190°C). Remove plastic wrap. Bake in centre of oven for 35 to 40 minutes or until top is golden brown and egg is cooked through.

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