Brie and Egg Strata
From mystic_river1 17 years ago
Ingredients
- . shopping list
- 2 tsp. olive oil shopping list
- 2 cups chopped onion shopping list
- 1½ cups diced unpeeled yukon gold potato (1 large) shopping list
- 1 cup chopped red bell pepper shopping list
- 1 cup halved grape tomatoes shopping list
- 1 tsp. salt, divided shopping list
- ¾ lb. ciabatta loaf, cut into 1-inch cubes, toasted (see note) shopping list
- cooking spray shopping list
- 4 oz. Brie, rind removed, inner part chopped shopping list
- 1 cup egg substitute shopping list
- 2 large eggs shopping list
- 1 tsp. herbes de provence shopping list
- ¼ tsp. freshly ground black pepper shopping list
- 3 cups 1-percent low-fat milk shopping list
- 2 tbsp. chopped fresh parsley shopping list
How to make it
- 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 ½ 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 ½ 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 degrees.
- Bake at 350 degrees for 50 minutes or until set. Sprinkle with parsley. Serve immediately.
- Per serving: 205 calories, 7 gm fat, 3 gm saturated fat, 47 mg cholesterol, 26 gm carbohydrates, 2 gm fiber, 11 gm protein, 534 mg sodium.
- Note: You can use a French baguette or sourdough loaf for the ciabatta, flat Italian bread.
The Rating
Reviewed by 4 people-
this sounds really nice - I like the combination of flavors and that it 'pretends' to be a rich dish, when it's still light and nice for us folks trying to eat healthier (me!) thanks for a great post mystic!
divaliscious
in Dutchess County loved it
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sounds very good thanks
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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