Brie and Egg Strata

Ingredients:
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

Preparation:

1) 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.

2) 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.

3) 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.

4) Preheat oven to 350°.

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