Spinach-And-Prosciutto Strata

• 3 cups fat-free milk, divided
• 1 cup sliced green onions
• 1 (16-ounce) loaf peasant bread, cut into 2-inch cubes
• 1 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
• 2 teaspoons olive oil
• 3 cups quartered cremini mushrooms (about 6 ounces)
• 1 cup finely chopped red bell pepper
• 3/4 cup chopped prosciutto (about 3 ounces)
• 2 garlic cloves, minced
• 3 tablespoons chopped fresh basil, divided
• 1/4 teaspoon kosher salt, divided
• 1/4 teaspoon black pepper, divided
• 4 large eggs
• 2 large egg whites
• Cooking spray
• 3/4 cup (3 ounces) shredded Asiago cheese, divided

1. Combine 2 cups milk and onions in a large bowl. Add bread, tossing gently to coat. Cover and chill for 30 minutes. Stir in spinach.
2. Preheat oven to 375u0b0.
3. Heat the oil in a large nonstick skillet over medium-high heat. Add mushrooms; saute 5 minutes. Add bell pepper; saute 3 minutes. Add prosciutto and garlic; saute 1 minute. Remove from heat; stir in 1 tablespoon basil, 1/8 teaspoon salt, and 1/8 teaspoon black pepper.
4. Place 1 cup milk, 2 tablespoons basil, 1/8 teaspoon salt, 1/8 teaspoon black pepper, eggs, and egg whites in a large bowl; stir well with a whisk.
5. Place half of bread mixture in an 11 x 7-inch dish coated with cooking spray. Spoon mushroom mixture over bread mixture, and sprinkle with half of cheese. Top with remaining bread mixture. Pour egg mixture over bread mixture; sprinkle with remaining cheese. Bake at 375u0b0 for 1 hour or until set.

milk, green onions, bread, olive oil, quartered cremini mushrooms, red bell pepper, garlic, fresh basil, kosher salt, black pepper, eggs, egg whites, cooking spray, cheese

Taken from www.myrecipes.com/recipe/spinach-and-prosciutto-strata (may not work)