After touring the farm on Sunday morning, Kelli made an egg strata for breakfast. The recipe is from Cooking Light Magazine and I included it below. In actuality, the prep work started the night before with lots of chopping and we all pitched in to help. Breakfast with friends is a wonderful way to start the day!
Brie & Egg Strata
(From Cooking Light Magazine)
2 tsp olive oil
2 cups chopped onions
1 1/2 cups diced unpeeled Yukon gold potato
1 cup chopped red bell pepper
1 cup halved grape tomatoes
1 tsp salt, divided
3/4 pound ciabatta bread, cubed and toasted
4 ounces of Brie Cheese, rind removed and chopped
1 cup egg subsitute
2 large eggs
1 tsp Herbes de Provence
1/4 tsp freshly ground pepper
3 cups 1% low-fat milk
2 tblsp chopped fresh parsley
Heat oil in large skillet over medium high heat. Add onion, potato and bell pepper; saute 4 min or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 tsp salt. Combine onion mixture and bread.
Place 1/2 of bread mixture into a 13x9 baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.
Combine egg subsitute and eggs in a medium bowl. Add remaining salt, herbs de provence and pepper. Add milk and whisk until well blended. Pour egg mixture over bread mixture. Let stand for at least 30 min or even better - OVER NIGHT!
Pre-heat oven to 350 degrees and bake for 50 min or until set. Sprinkle with Parsley and serve immediately!
|Sous Chef Joe doing some chopping|
|Finished product up close|
|A very colorful breakfast!|