Caramelized Onion, Swiss Chard, and Fontina Cheese Strata

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 0.1 teaspoon pepper red crushed
• 1 cup egg substitute 
• 1.3 cups milk fat-free
• 4 ounces fontina shredded
• 12 ounces bread french cut into (1/2-inch) cubes ( 10 cups)
• 1 Dash ground nutmeg 
• 0.5 teaspoon salt divided
• 1 pound swiss chard coarsely chopped
• 3 cups vidalia sweet thinly sliced
• 0.8 cup water-packed tofu firm crumbled drained

Equipment

• bowl
• frying pan
• oven
• baking pan
• aluminum foil

Directions

1. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray.
2. Add onion; cook 12 minutes or until browned, stirring frequently.
3. Add chard; cook 5 minutes or until chard wilts, stirring frequently.
4. Remove from heat; stir in 1/4 teaspoon salt. Cool.
5. Combine remaining 1/4 teaspoon salt, milk, and next 5 ingredients (through bread) in a large bowl; toss well to coat.
6. Place half of bread mixture in an 11 x 7-inch baking dish coated with cooking spray. Top evenly with tofu, half of chard mixture, and 1/2 cup cheese. Top evenly with remaining bread mixture, remaining chard mixture, and remaining 1/2 cup cheese. Cover with foil coated with cooking spray. Refrigerate 8 hours or overnight.
7. Preheat oven to 35
8. Remove strata from refrigerator; let stand at room temperature 15 minutes.
9. Bake strata, covered, at 350 for 30 minutes. Uncover and bake an additional 15 minutes or until set.
10. Let stand 10 minutes before serving.