Maureen Callahan, Cooking Light
NOVEMBER 2006
Heat oil in a large nonstick skillet over medium-high heat. Add onion, potato, and bell pepper; sauté 4 minutes or until tender. Stir in tomatoes; sauté 2 minutes. Stir in 1/2 teaspoon salt. Combine onion mixture and bread.
Place half of bread mixture into a 13 x 9-inch baking dish coated with cooking spray. Sprinkle with half of Brie. Top with remaining bread mixture and remaining Brie.
Place egg substitute and eggs in a medium bowl. Add remaining 1/2 teaspoon salt, herbes de Provence, and pepper. Add milk, stirring with a whisk until well blended. Pour egg mixture over bread mixture. Let stand 30 minutes.
Preheat oven to 350 degrees.
Bake at 350° for 50 minutes or until set. Sprinkle with parsley. Serve immediately.
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Serving Size: 1 Serving (1512g) | ||
Recipe Makes: 12 Servings | ||
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Calories: 1967 | ||
Calories from Fat: 971 (49%) | ||
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Amt Per Serving | % DV | |
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Total Fat 107.9g | 144 % | |
Saturated Fat 64.3g | 321 % | |
Monounsaturated Fat 33.4g | ||
Polyunsanturated Fat 4.4g | ||
Cholesterol 469.9mg | 145 % | |
Sodium 1712.8mg | 59 % | |
Potassium 4316mg | 114 % | |
Total Carbohydrate 152.5g | 45 % | |
Dietary Fiber 1.5g | 6 % | |
Sugars, other 151g | ||
Protein 101.1g | 144 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 1967
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