Ingredients
1
large onion, chopped (1 cup)
2
cups sliced fresh mushrooms (from 8-oz package)
2
cups small fresh broccoli florets
4
plum (Roma) tomatoes, chopped (2 cups)
6
cups cubes (1 inch) 12-grain bread (7 slices)
6
eggs
1 1/2
cups fat-free (skim) milk
3/4
teaspoon dried oregano leaves
1/4
teaspoon salt
1/4
teaspoon black pepper
1/4
teaspoon ground red pepper (cayenne)
1
cup shredded Asiago cheese (4 oz)
Preparation
Spray 12-inch skillet with cooking spray; heat over medium-high heat. Add onion, mushrooms and broccoli; cook 5 to 6 minutes, stirring frequently, until crisp-tender. Stir in tomatoes. Remove from heat.
Spray 13x9-inch (3-quart) glass baking dish with cooking spray. Arrange bread cubes in baking dish. Spoon vegetable mixture over bread cubes. In medium bowl, beat eggs, milk, oregano, salt, black pepper and red pepper with whisk. Pour egg mixture over vegetables. Sprinkle with cheese. Cover; refrigerate 4 hours or overnight.
Heat oven to 350°F. Uncover baking dish. Bake 45 to 50 minutes or until set in center (some moisture will appear in center and will dry upon standing). Let stand 5 minutes before cutting.
