Ingredient

• 3 teaspoons canola oil, divided
• 3/4 pound sliced fresh mushrooms
• 1 cup finely chopped sweet onion
• 1 large sweet red pepper, cut into strips
• 1 large sweet yellow pepper, cut into strips
• 1 medium leek (white portion only), chopped
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 10 slices whole wheat bread, cut into 1-inch pieces
• 1-1/2 cups shredded part-skim mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 8 large eggs
• 4 large egg whites
• 2-1/2 cups fat-free milk
• 1/4 cup chopped fresh basil

Direction

1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add mushrooms; cook and stir until tender, 8-10 minutes. Remove from pan.
2. In same pan, heat 1 teaspoon oil over medium heat. Add onion; cook and stir until golden brown, 6-8 minutes. Remove from pan and add to the mushrooms.
3. Add remaining oil to pan. Add peppers, leek, salt and pepper; cook and stir until leek is tender, 6-8 minutes. Stir in sauteed mushrooms and onion.
4. In a 13x9-in. baking dish coated with cooking spray, layer half each of the following: bread pieces, vegetable mixture, mozzarella cheese and Parmesan cheese. Repeat layers. In a large bowl, whisk eggs, egg whites and milk until blended; pour over layers. Sprinkle with basil. Refrigerate, covered, overnight.
5. Preheat oven to 350°. Remove strata from refrigerator while oven heats.
6. Bake, covered, 50 minutes. Bake, uncovered, until lightly browned and a knife inserted in the center comes out clean, 10-15 minutes longer. Let stand 10 minutes before serving.