Bell Pepper And Goat Cheese Strata
- 2 tablespoons olive oil, plus additional for brushing pan
- 8 eggs
- 1 cup 2 percent milk
- 1/4 cup grated Parmesan
- 3/4 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 8 ounces whole-wheat baguette, preferably day-old, cut into 1-inch cubes
- 1 large red bell pepper, thinly sliced
- 1 onion, thinly sliced
- 1/2 tsp chopped fresh thyme (or 1/4 teaspoon dried)
- 1/2 cup goat cheese, crumbled
- Fresh thyme sprigs for garnish (optional)
- Brush a 9" x 9" pan with oil. In a bowl, beat eggs, milk, Parmesan and 1/4 teaspoon each salt and black pepper. Add bread; toss until coated; ransfer to pan; let sit. Heat oven to 400u0b0F. In a large nonstick pan, heat 2 tablespoons oil over medium-high heat. Saute bell pepper, onion, thyme and remaining 1/2 teaspoon salt and 1/4 tsp black pepper until onion begins to brown, 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture; dot with goat cheese. Bake until top is puffed and browned and center is firm, 25 minutes. Let rest 5 minutes. Garnish with thyme, if desired.
olive oil, eggs, percent milk, parmesan, kosher salt, freshly ground black pepper, baguette, red bell pepper, onion, thyme, goat cheese, thyme
Taken from www.epicurious.com/recipes/food/views/bell-pepper-and-goat-cheese-strata-51137030 (may not work)