This savory egg dish easily adapts to other vegetables or cheeses, like blanched broccoli rabe and sharp cheddar, or artichoke hearts with a Parmesan and Fontina combo. Ingredients with an asterisk (*) are available in the Whole Foods Market Family of Brands.

Serves 8

• 1 tablespoon extra virgin olive oil*
• 1 1/2 cups chopped yellow onion
• 1/4 teaspoon dried thyme
• 3 cloves garlic, finely chopped
• 1 (8-ounce) package Baby Bella mushrooms, thinly sliced
• 1/2 pound asparagus, trimmed and cut into 1-inch lengths
• 1 teaspoon salt
• 8 eggs
• 1 cup milk*
• 2 tablespoons Dijon mustard*
• 3 tablespoons chopped parsley
• Black pepper to taste
• 5 cups (1-inch) cubes sourdough bread
• 4 ounces herb or plain goat cheese, crumbled*

Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside. Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight. Preheat oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds goat cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.