>4 teaspoons olive oil
>1 large onion, diced
>3 cups sliced mushrooms
>1 whole wheat baguette, crusts removed, cubed
>8 eggs and 8 egg whites
>2 cups lowfat milk
>1 tablespoon Dijon mustard
>10 ounces broccoli, steamed, cooled and chopped
>1-ounce grated Parmesan
>4-ounce part-skim mozzarella cheese
>1/2 cup thinly sliced sun-dried tomatoes
Heat 2 teaspoons of the oil in a nonstick skillet over medium heat. Add the onions and saute until translucent and beginning to brown, about 4 minutes. Add the garlic and continue to cook for another 1 minute. Transfer the onion mixture to a medium bowl and allow to cool . . .
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