- 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
- calories 205
- caloriesfromfat 30 %
- fat 6.9 g
- satfat 2.7 g
- monofat 3 g
- polyfat 0.8 g
- protein 10.8 g
- carbohydrate 26.1 g
- fiber 1.7 g
- cholesterol 47 mg
- iron 2 mg
- sodium 534 mg
- calcium 120 mg
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 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.
MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.