Mediterranean Spinach Strata (Cooking Light) - cooking recipe

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 3/4 cup romano cheese, divided or 3/4 cup 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

Preparation

Preheat oven to 350\u00b0F Place bread slices in a single layer on a baking sheet. Bake at 350\u00b0F for 12 minutes or until lightly browned.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, garlic, and mushrooms; saute 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.
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.
Preheat oven to 350\u00b0F
Uncover strata; bake at 350\u00b0F for 40 minutes or until lightly browned and set. Serve warm.