Name: Vegetarian Egg Strata
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 12 servings
Ingredients: 1 medium zucchini, finely chopped; 1 medium sweet red pepper, finely chopped; 1 cup sliced baby portobello mushrooms; 1 medium red onion, finely chopped; 2 teaspoons olive oil; 3 garlic cloves, minced; 2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1 loaf (1 pound) day-old French bread, cubed; 2 packages (5.3 ounces each) fresh goat cheese, crumbled; 1-3/4 cups grated Parmesan cheese; 6 large eggs, lightly beaten; 2 cups fat-free milk; 1/4 teaspoon ground nutmeg

I used to make this with turkey or chicken sausage, but I adapted it for a vegetarian friend, and it was a huge hit. I serve it for brunch with fresh breads or bagels and a big mixed salad featuring arugula, apples and walnuts. It also works well for lunch, served with tomato bisque. —Danna Rogers, Westport, Connecticut

Ingredients

1 medium zucchini, finely chopped

1 medium sweet red pepper, finely chopped

1 cup sliced baby portobello mushrooms

1 medium red onion, finely chopped

2 teaspoons olive oil

3 garlic cloves, minced

2 teaspoons minced fresh thyme or 1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 teaspoon pepper

1 loaf (1 pound) day-old French bread, cubed

2 packages (5.3 ounces each) fresh goat cheese, crumbled

1-3/4 cups grated Parmesan cheese

6 large eggs, lightly beaten

2 cups fat-free milk

1/4 teaspoon ground nutmeg

Instructions

1 In a large skillet, saute zucchini, red pepper, mushrooms and onion in oil until tender. Add garlic, thyme, salt and pepper; saute 1 minute longer.

2 In a 13x9-in. baking dish coated with cooking spray, layer half the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.

3 In a small bowl, whisk eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.

4 Remove from refrigerator 30 minutes before baking. Preheat oven to 350°. Bake, uncovered, until a knife inserted in the center comes out clean, 45-50 minutes. Let stand 10 minutes before cutting.