Cheesy Broccoli and Roasted Bell Pepper Strata

Ingredients

• 0.5 teaspoon pepper black
• 4 cups broccoli florets coarsely chopped 1 bunch
• 1 tablespoon dijon mustard 
• 16 ounce cartons egg substitute 
• 1 cup evaporated milk fat-free
• 5  garlic cloves minced
• 1.5 teaspoons fines herbes dried
• 1 teaspoon olive oil 
• 1.5 cups onion chopped
• 1.5 ounces parmesan cheese fresh grated
• 14 ounce roasted bell peppers red drained
• 0.3 teaspoon salt 
• 4 ounces sharp cheddar cheese shredded divided reduced-fat
• 1 ounce bread white hearty

Equipment

• frying pan
• oven
• baking pan

Directions

1. Heat oil in a medium nonstick skillet over medium-high heat.
2. Add onion, fines herbes, black pepper, and salt; saut 5 minutes. Stir in garlic; remove from heat.
3. Combine milk, mustard, and egg substitute. Stir in onion mixture. Steam broccoli, covered, 5 minutes. Slice bell pepper into strips.
4. Arrange half of the bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Spoon 2 cups broccoli and 1 cup bell pepper evenly over bread slices; sprinkle with 1/2 cup cheddar cheese. Repeat procedure with remaining bread, broccoli, and bell pepper. Top with Romano cheese.
5. Pour milk mixture over bread mixture. Cover; chill 8 hours or overnight.
6. Preheat oven to 32
7. Uncover; bake at 325 for 45 minutes or until set.
8. Sprinkle with 1/2 cup cheddar cheese; bake an additional 5 minutes.