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 $ Click to see savings 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