Tomato, Olive, & Red Pepper Strata (6 servings)

1 tablespoon olive oil
1/2 pound sliced whole wheat bread (approx. 8 slices), cut into cubes
2 large cloves garlic, minced
1 pint grape tomatoes sliced in half
1/2 cup pitted kalamata olives, coarsely chopped
1 red bell pepper, diced
1/2 cup cheese, shredded/crumbled
1 tablespoon fresh rosemary, chopped
1 teaspoons thyme
1 teaspoon kosher salt
1/2 teaspoon black pepper
5 large eggs
1 1/2 cups milk

Cheese choices that would work: cheddar, mozzerella, goat cheese, ricotta... or some combination. Feta or provolone in small doses would be tasty too.

Preheat the oven to 350 degrees F. Oil a 2-quart baking or gratin dish. Mix the minced garlic with the tomatoes, olives, and peppers, season with a pinch of salt and pepper, and set aside. Layer half the bread cubes in the baking dish. Top with half the reserved tomatoes, half the cheeses, half the herbs and half the salt and pepper. Repeat the layers.

Beat together the eggs and milk. Pour over the bread-tomato mixture. Place the dish on a baking sheet and bake for 40 to 50 minutes until puffed and browned. Serve hot or at room temperature.

Number of Servings: 6

Recipe submitted by SparkPeople user DITRIBAL.