Veggie Strata

Fabulous for brunch--vegetarian and can be prepped the night before!

ingredients

3 TB olive oil
1 medium onion, thinly sliced
15-18 medium shiitake mushrooms (about 10 oz), stems removed and caps thinly sliced
1 large red bell pepper, thinly sliced
1 large green bell pepper, thinly sliced
3-4 large scallions, white and 1 inch of the green parts, finely sliced
Salt and pepper to taste
6 large eggs
2 1/2 cups whole milk
2 TB dijon mustard
One 1 to 1 1/2 pound loaf country bread, crusts removed and cut into 1 -inch cubes
1 1/2 cups coarsely grated extra-sharp cheddar cheese
3/4 cup grated parmesan

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CAN BE DONE THE NIGHT BEFORE:
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1) Heat the oil in a large pot over medium heat. Add the onion and cook, stirring often, until softened, about 5 minutes. Stir in the mushrooms, peppers, and scallions. Season with salt and pepper. Cook, stirring often, until softened, 10-15 minutes. Cool completely.
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2) Whisk the eggs with the milk in a large bowl until blended. Whisk in the mustard and season with salt and pepper.
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3) Butter a 9x13 inch pyrex baking dish. Spread hald the bread cubes over the bottom. Season with salt and pepper and scatter half the veggie mixture over the bread. Sprinkle on half the cheddar and half the parmesan. Pour in half the egg mixture.
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4) Repeat the layering with the remaining bread, veggie mixture, and cheeses. Slowly pour in the rest of the egg mixture. Cover and refrigerate overnight.
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ON THE DAY:
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5) Preheat oven to 350°. Bake the strata, uncovered, until lightly browned on top and set in the center, about an hour (if strata was in fridge overnight; about 45 minutes if not). Serve warm.