Okra-Tomato Casserole

• 6 large eggs
• 1 cup milk
• 2 teaspoons Dijon mustard
• 1 1/2 teaspoons Cajun seasoning
• 1/2 teaspoon pepper
• 3 cups cubed ciabatta bread (about 1-inch cubes)
• 2 medium tomatoes, chopped
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 1/2 cups shredded Monterey Jack cheese, divided
• 1 green bell pepper, chopped
• 1 small onion, chopped
• 2 cups sliced okra
• 1 teaspoon minced garlic
• 2 tablespoons olive oil

1. Preheat oven to 350u0b0.
2. Whisk together eggs and next 4 ingredients in a large bowl; stir in bread, tomatoes, parsley, and half of cheese.
3. Saute bell pepper and next 3 ingredients in hot oil in a large skillet over medium-high heat 8 to 10 minutes. Fold vegetable mixture into egg mixture. Pour into a lightly greased 11- x 7-inch baking dish. Sprinkle with remaining cheese.
4. Bake at 350u0b0 for 35 to 40 minutes or until center is set. Let stand 5 minutes.

eggs, milk, mustard, cajun seasoning, pepper, bread, tomatoes, flatleaf, shredded monterey jack cheese, green bell pepper, onion, okra, garlic, olive oil

Taken from www.myrecipes.com/recipe/okra-tomato-casserole (may not work)