Brie and Egg Strata

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 4 ounces round of président brie chopped
• 0.8 pound ciabatta bread toasted cut into 1-inch cubes,
• 1 cup egg substitute 
• 2 large eggs 
• 2 tablespoons parsley fresh chopped
• 1 cup grape tomatoes halved
• 1 teaspoon herbs de provence 
• 3 cups milk 1% low-fat
• 2 teaspoons olive oil 
• 2 cups onion chopped
• 1 cup bell pepper red chopped
• 1 teaspoon salt divided
• 1.5 cups yukon gold potatoes diced unpeeled (1 large)

Equipment

• bowl
• frying pan
• oven
• whisk
• baking pan

Directions

1. Heat oil in a large nonstick skillet over medium-high heat.
2. Add onion, potato, and bell pepper; saut 4 minutes or until tender. Stir in tomatoes; saut 2 minutes. Stir in 1/2 teaspoon salt.
3. Combine onion mixture and bread.
4. Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray.
5. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.
6. Place egg substitute and eggs in a medium bowl.
7. Add remaining 1/2 teaspoon salt, herbes de Provence, and pepper.
8. Add milk, stirring with a whisk until well blended.
9. Pour egg mixture over bread mixture.
10. Let stand 30 minutes.
11. Preheat oven to 35
12. Bake at 350 for 50 minutes or until set.
13. Sprinkle with parsley.
14. Serve immediately.