4 teaspoons olive oil
1 large onion, diced (about 2 cups)
3 garlic cloves, minced
3 cups (8 ounces) sliced mushrooms
Cooking spray
1 whole wheat baguette, crusts removed, cubed (about 5 cups)
8 eggs and 8 egg whites
2 cups lowfat milk
1 tablespoon Dijon mustard
10 ounces broccoli, steamed, cooled and chopped (or frozen, thawed)
1-ounce (1/3 cup) grated Parmesan
4-ounce (1 cup) part-skim mozzarella cheese
1/2 cup thinly sliced sun-dried tomatoes, reconstituted
1 tablespoon minced fresh thyme leaves
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
Directions
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool. Heat remaining 2 teaspoons of oil in the skillet and saute the mushrooms until they release all of their water, about 6 to 7 minutes. Remove from heat and cool completely. Spray your Bean Pot with cooking spray. Arrange the bread cubes in the Bean Pot. In a large bowl, beat the eggs, egg whites, milk and mustard until incorporated. Add mushrooms, onion-garlic mixture, broccoli, Parmesan and mozzarella cheeses, sun-dried tomatoes, thyme, and salt and pepper and stir to incorporate. Pour mixture over bread, making sure liquid saturates bread. Place lid on Bean Pot and refrigerate overnight, or at least 8 hours. Preheat the oven to 350 degrees F. Remove lid from Bean Pot and bake for 55 to 60 minutes, or until top forms a light brown crust.
