Spinach-and-Prosciutto Strata

Ingredients

• 3 ounces asiago cheese shredded divided
• 0.3 teaspoon pepper black divided
• 16 ounce bread cut into 2-inch cubes
• 6 ounces crimini mushrooms quartered
• 2 large egg whites 
• 4 large eggs 
• 3 cups skim milk fat-free divided
• 3 tablespoons basil fresh divided chopped
• 2  garlic clove minced
• 1 cup spring onion sliced
• 0.3 teaspoon kosher salt divided
• 2 teaspoons olive oil 
• 3 ounces pancetta chopped
• 1 cup bell pepper red finely chopped
• 10 ounce spinach frozen dry thawed drained chopped

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Combine 2 cups milk and onions in a large bowl.
2. Add bread, tossing gently to coat. Cover and chill for 30 minutes. Stir in spinach.
3. Preheat oven to 37
4. Heat the oil in a large nonstick skillet over medium-high heat.
5. Add mushrooms; saut 5 minutes.
6. Add bell pepper; saut 3 minutes.
7. Add prosciutto and garlic; saut 1 minute.
8. Remove from heat; stir in 1 tablespoon basil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
9. Place 1 cup milk, 2 tablespoons basil, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites in a large bowl; stir well with a whisk.
10. Place half of bread mixture in an 11 x 7-inch dish coated with cooking spray. Spoon mushroom mixture over bread mixture, and sprinkle with half of cheese. Top with remaining bread mixture.
11. Pour egg mixture over bread mixture; sprinkle with remaining cheese.
12. Bake at 375 for 1 hour or until set.