Breakfast strata primavera | Heart and Stroke Foundation

Ingredients

• 1 tbsp (15 mL) canola oil
• 1 large onion, diced (about 2 cups/500 mL)
• 2 cloves garlic, minced
• 1/2 bunch asparagus (about 1/2 pound/250 g), trimmed and sliced into 1-inch (2.5-cm) pieces
• 1 cup (250 mL) green peas, fresh or frozen
• Canola oil cooking spray
• 1 whole-wheat baguette or other crusty bread (8 oz/500 g), cut into 1-inch (2.5-cm) cubes (about 8 cups/2 L)
• 6 large eggs
• 10 large egg whites
• 2 cups (500 mL) nonfat milk
• 1 tbsp (15 mL) Dijon mustard
• 1/4 cup (50 mL) freshly grated Parmesan cheese, lightly packed
• 2 oz (60 g) part-skim mozzarella cheese, shredded (1/2 cup/125 mL)
• 1 large carrot, shredded (1 cup/250 mL)
• 1/4 cup (50 mL) sundried tomatoes, thinly sliced
• 1 tbsp (15 mL) chopped fresh tarragon leaves or 1 tsp/5 mL dried tarragon
• 1/2 tsp (2 mL) freshly ground black pepper