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Prep Time
10 mins
Total Time
1 h 25 m
Serves
Serves 8

Ingredients

1 tbsp
canola oil
15 mL
1
red onion, chopped
1 pkg
mushrooms, thinly sliced
227 g
1 tsp
dried oregano
5 mL
1 tsp
each salt and pepper, divided
5 mL
1
red pepper, chopped
1/3 pkg
baby spinach
152 g
1 loaf
rosemary Parmentier bread, roughly cut into 1/2-in. (1-cm) cubes
453 g
1 pkg
Goat Cheese Crumbles
113 g
8
eggs
2 1/2 cups
skim milk
625 mL

Method

Step 1
Preheat oven to 375°F (190°C). Grease a 9 x 13-in. (3 L) baking dish. In a skillet, heat oil over medium-high heat. Add onion, mushrooms, oregano and 1/2 tsp (2 mL) each salt and pepper and cook, stirring, until all liquid from mushrooms evaporates, about 8 min. Add red pepper and cook until softened, about 5 min. Add spinach and cook until wilted, about 2 min. Set aside.
Step 2
In a large bowl, stir together bread cubes, mushroom mixture and goat cheese. Spread mixture in prepared baking dish. In a bowl, whisk together eggs, milk and remaining salt and pepper. Pour over bread mixture and let stand, 15 min. or overnight.
Step 3
Bake on the bottom rack of oven until puffed, golden and set, 40 to 45 min.

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Nutritional Facts Per Serving

Nutrition Description:
1/8 of the recipe
Calories:
290
Fat:
10 g
Saturated Fat:
3 g
Carbs:
35 g
Fibre:
3 g
Cholesterol:
200 mg
Protein:
16 g
Sodium:
780 mg