-
1
Clean and slice the cremini (brown) mushrooms.
-
2
In a skillet over medium heat, melt the butter with the grapeseed oil.
-
3
When the butter is completely melted, saute the mushrooms in it with the dried marjoram until darkened and the slices have shrunk to about 2/3rds their un-cooked size.
-
4
Add half the salt and half the pepper to the mushrooms along with the broccoli and onion.
-
5
Continue to saute until the onions turn translucent.
-
6
Remove the vegetables to a mixing bowl.
-
7
Slice the gluten-free bread into small, bite-size cubes and add to the mixing bowl with the vegetables.
-
8
Add all of the mozzarella cheese and half of the cheddar cheese.
-
9
Fold the ingredients -the vegetables, the bread, and the cheeses- together.
-
10
In a separate mixing bowl, whisk the milk, eggs, and remainder of the salt and pepper together.
-
11
Oil a 3-quart, oven-safe baking dish.
-
12
To the oiled baking dish, add the vegetables, bread, and cheese, spreading it out evenly on the bottom.
-
13
Pour the whisked milk and eggs over the top, slowly, distributing the mixture evenly into the vegetables and bread.
-
14
Sprinkle the remaining half of the cheese evenly over the top.
-
15
Let sit, covered, for 15-30 minutes.
-
16
Heat your oven to 350 (F).
-
17
Place the baking dish, un-covered, in the heated oven and bake for 30-45 minutes, checking for doneness of the eggs to match your personal preference.
-
18
Remove from the oven and serve, cutting into squares.
-
19
OPTIONAL: Add slices of raw, cherry tomatoes over the top as a flavorful garnish.
