Monday, May 7, 2012

Meatless Monday: Brie and Egg Strata


2 teaspoons olive oil
2 cups chopped onion
1 1/2 cups diced unpeeled Yukon gold potato
1 cup chopped red bell pepper
1 cup halved grape tomatoes
1 teaspoon salt, divided
3/4 pound ciabatta, cut into 1-inch cubes, toasted
cooking spray
4 ounces brie cheese, rind removed and chopped
1 cup egg substitute
2 large eggs
1 teaspoon herbes de Provence
1/4 teaspoon freshly ground black pepper
3 cups 1% low-fat milk
2 tablespoons chopped fresh parsley

1. Coat a 13 X 9 inch baking dish with cooking spray.

2. Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato and bell pepper and sauté 4 minutes or until tender.
3. Stir in tomatoes and sauté for 2 minutes. Season with 1/2 teaspoon salt.
4. Combine onion mixture and bread.
5. Place half of bread-onion mixture in greased baking dish. Sprinkle with 2 ounces of the brie. Top with remaining bread-onion mixture and the other half of the brie.
6. Place egg substitute and eggs in a medium bowl. Season with remaining 1/2 teaspoon salt, herbes de Provence and pepper. Add milk, stirring with a whisk until well blended.
7. Pour egg mixture over bread-onion mixture. Let casserole stand for 30 minutes.
8. Preheat oven to 350°.
9. Bake for 50 minutes or until casserole is set. Sprinkle with parsley and serve immediately.