Depending where you live, tomatoes may just be coming into market. This dish is very much okay with slightly under-ripe tomatoes.

Ingredients

• 4 ounces whole-wheat bread, no crusts (remove crusts before weighing)
• 2 garlic cloves
• 1 ¾ cups low-fat milk (1-2%)
• 2 tablespoons extra virgin olive oil
• ½ pound mushrooms (sliced)
• ½ teaspoon fresh thyme (chopped)
• 2 tablespoons dry white wine (optional)
• 1 pound roma tomatoes (sliced)
• 1 tablespoon balsamic vinegar
• ½ teaspoon fresh rosemary (chopped)
• 4 eggs
• 2 ounces Gruyère cheese, grated (1/2 cup)
• 1 ounce Parmesan, grated (1/4 cup)

Nutritional Information

Nutritional analysis per serving (6 servings):
248 calories; 13 grams fat; 5 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 17 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 15 grams protein; 125 milligrams cholesterol; 307 milligrams sodium

Note:
The information shown is  estimate based on available ingredients and preparation. This should not be used as a replacement for a professional nutritionist’s advice.

Preparation

1. If using a whole loaf, slice the bread ¾ in thick. Toast lightly if choosing to use fresh bread rather than stale. Cut 1 garlic clove in half, and rub cut side of garlic on each slice of bread. Cut bread into 1 in dice, place in a bowl, and lightly mix with 1 cup of milk. Refrigerate for an hour, making sure to toss every so often. Chop the left over garlic, and set aside for later.
2. Preheat oven to 350 degrees. Oil a 10 in ceramic tart pan, or a 2-quart baking dish. In a large, heavy skillet, heat 1 tablespoon of olive oil over med-high heat. Add mushrooms once oil is hot. Cook, frequently stirring, until seared & softened, approx. minutes. Season with plentiful sprinkle of salt, and add the garlic & thyme. Stir together until mushrooms are tender, and garlic is fragrant, approx. 1-2 minutes, before adding the wine. Cook & stir often until the wine is no longer visible, roughly 1 minute, before removing from the heat.
3. Take the bowl of soaked bread out from the refrigerator. Use a wooden spoon/whish/immersion blender to mash or beat the soaked bread until it turns to mush. Add the mushrooms and combine together. Season with salt & pepper according to preference. Scrape into the oiled baking dish or ceramic pan.
4. Heat up the mushrooms skillet over high heat, and add the last of the olive oil (1 tablespoon). Toss the tomatoes with the balsamic vinegar in a medium bowl, and salt to preference. Remove the tomato slices from bowl and arrange in the pan using tongs. Sear each side for 1 minute. Take off heat, and arrange in a layer on top of the bread mixture in the baking dish. Sprinle with rosemary and season with pepper. Finish with the grated cheese.
5. Beat the eggs with remainder of the milk, salt according to taste (approx. ½ teaspoon), as well as the freshly ground pepper. Pour the egg mixture on top of the tomato & bread mix, and put into the oven. Bake for 50-60 min, until mixture is golden brown on top, puffy, and set. Take off heat & let cool for 10 minutes (or longer) before plating.

Tip

• Prepare in advance: Steps 1-4 can be prepared hours before you assemble and bake this dish. As for the baked strata, it will keep for 3-4 days refrigerated. Easily reheated in a medium oven.