Brie and Egg Strata

1 1/2 Tablespoons olive oil
2 cups of chopped onions (2 onions)
1 1/2 cups diced unpeeled yukon gold potato (large) ( If you use a hard shell potato just peel of skin and it will work)
1 cup chopped red bell pepper
1 cup Halved (fourthed) grape tomatoes
4 teaspoon salt, divided
3/4 pound ciabatta, cut into 1-inch cubes, toasted
Cooking spray
4 ounces Brie cheese, rind removed and chopped ( if you freeze it is easier to chop)
1 cup egg substitute (egg whites)
2 large eggs
2 teaspoon of thyme, 1 teaspoon of basil, 1 teaspoon of rosemary ( herbes de Provence)
1/2 teaspoon freshly ground black pepper
3 cups of 1 % low-fat milk
2 tablespoons chopped fresh parsley (optional)

1. Heat Oil in a large nonstick skillet over medium heat. Add onion, potato and bell pepper; saute 4 minutes or until tender. Stir in tomatoes; saute 2 minutes. Stir in salt.
Remove from heat and then Combine onion Mixture and Bread. ( I transfered the mixture in a big bowl to combined with bread so would have more room)
2. Place half of bread mixture inot 13X9 inch baking dish coated with cooking spray. Sprinkle with half of brie.
Top with remaining bread mixture and remaining Brie.
3. Place egg substitiute and eggs in a medium bowl.
Add remaing 1/2 teaspoon salt, herbes de provence, and pepper.
Add milk, stirring with whisk until well blended. Pour egg mixture over bread mixture.
Let stand 30 minutes.
4. Preheat oven to 350 degrees.
5. Bake at 350 degrees for 50 minutes or until set. Sprinkle with parsley. Serve immediately.

Yields: 12 servings