No-Fuss Breakfast Strata tasty Serving: 6Ingredients3 tablespoons olive oil, divided4 cupsd day-old multigrain, rye, or whole wheat bread, cut into 1-inch cubes1 yellow onion, thinly sliced2 cloves garlic, finely chopped6 cups spinach, stems removedZest of ½ lemonPinch red pepper flakesFine sea saltFreshly ground black pepper4 eggs4 egg whites1½ cups whole milk1½ teaspoons whole-grain mustard¼ cup plus 2 tablespoons grated vegetarian Parmesan, divided3 tablespoons chives, finely chopped PreparationPreheat the oven to 350°F (180˚C). Oil a 9x9-inch baking dish with 1 tablespoon of the olive oil and add the bread cubes in a single layer.In a large skillet set over medium heat, add the remaining 2 tablespoons of the olive oil. Add the onions and garlic and cook until tender and starting to turn golden, 10-15 minutes. In 2-3 batches, add the spinach and cook, tossing to wilt, 1-2 minutes. Stir in the lemon zest and red pepper flakes and season with salt and pepper. Cook another 30 seconds then remove the pan from the heat and set aside to cool slightly.In a large bowl, whisk together the eggs, egg whites, milk, chives, and mustard. Season with salt and pepper and stir in ¼ cup of the Parmesan.Add the spinach mixture to the baking dish and mix gently to combine making sure the mixture is in an even layer. Pour the egg mixture over top and sprinkle with the remaining Parmesan. Bake until the eggs are just set and the mixture doesn’t jiggle when you gently shake the pan, 35-40 minutes. Serve warm or at room temperature.