Brie and Egg Strata

• 2 teaspoons olive oil
• 2 cups chopped onion
• 1 1/2 cups diced unpeeled Yukon gold potato (1 large)
• 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

Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.

Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.

Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.


Preheat oven to 350°.

Bake at 350° for 50 minutes or until set. Sprinkle with parsley. Serve immediately.

Serves 12; 205 calories.

VERDICT:  We made this for Christmas brunch.  As noted in the recipe, we made the recipe up through topping with Brie and refrigerated overnight.  I thought it was a little watery, but had good flavor.  If I made it again, I would leave out the tomato and pepper, and maybe roast tomatoes for the top.  Toss, I think.