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Randy Mayor Photo by: Randy Mayor

Brie and Egg Strata

The night before, assemble and layer the casserole without the egg mixture (steps one and two); cover and refrigerate. Combine the egg mixture (step three), and refrigerate in a separate container. In the morning, pour the egg mixture over the bread mixture; allow the strata to stand for 30 minutes before baking. Substitute a French baguette or sourdough loaf for the flat Italian bread, ciabatta, if desired. Freeze the Brie for about 15 minutes to make chopping easier.

Cooking Light NOVEMBER 2006

  • Yield: 12 servings (serving size: 1 piece)

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

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.

Note:

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.

Nutritional Information

Amount per serving
  • Calories: 205
  • Calories from fat: 30%
  • Fat: 6.9g
  • Saturated fat: 2.7g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 10.8g
  • Carbohydrate: 26.1g
  • Fiber: 1.7g
  • Cholesterol: 47mg
  • Iron: 2mg
  • Sodium: 534mg
  • Calcium: 120mg
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Brie and Egg Strata recipe

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