Ingredients:

• 2 baguettes, cut into 1-inch-thick-slices
• Cooking Spray
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 8-oz mushrooms, sliced
• 1 Tbsp all-purpose flour
• 6 cups baby spinach
• ½ tsp salt, divided
• ½ tsp black pepper, divided
• 3 cups plum tomato, thinly sliced
• 1 (4-oz) package crumbled feta cheese
• ¾ cup grated Asiago cheese, divided
• 3 cups milk
• 2 Tbsp Dijon mustard
• 1 ½ tsp fresh or dried oregano
• 5 large eggs, lightly beaten
• 4 large egg whites, lightly beaten

Directions:

Place bread slices in a single layer on a baking sheet. Bake at 350° for 12 minutes or until lightly browned. Heat large nonstick skillet coated with cooking spray over medium heat. Add onion, garlic, and mushrooms, sauté 5 minutes until tender. Sprinkle flour over mushroom mixture; cook 1 minute, stirring constantly. Add 3 cups of spinach; cook 3 minutes or until wilted. Add remaining spinach; cook 3 minutes or until wilted. Stir in ¼ teaspoon salt & ¼ teaspoon pepper. Place half of bread slices in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread spinach mixture over bread. Top with tomato slices; sprinkle evenly with feta and half of Asiago cheese. Arrange remaining bread over cheese. Combine ¼ teaspoon salt, ¼ teaspoon pepper, milk, mustard, oregano and eggs, stirring well with a whisk. Pour over bread; sprinkle with remaining cheese. Cover and chill for 8 hours or overnight. Uncover strata; bake at 350° for 40 minutes or until lightly browned. Serve warm.