{vegetarian egg strata}

here is the recipe i did not care for, but those of you who like goat cheese i think will like it! try it out if you are feeling adventurous! Note: it is messy, takes a while and a lot of ingredients but again try it out if you want something new!

{what you will need}

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, minced2 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 eggs
2 cups fat-free milk
1/4 teaspoon ground nutmeg

{what to do}

1. In a large skillet, saute the zucchini, red pepper, mushrooms and onion in oil until tender. Add the garlic, thyme, salt and pepper; saute 2 minutes longer.
2. In a 13-in. x 9-in. baking dish coated with cooking spray, layer half of the bread cubes, zucchini mixture, goat cheese and Parmesan cheese. Repeat layers.
3. In a small bowl, whisk the eggs, milk and nutmeg. Pour over top. Cover and refrigerate overnight.
4. Remove from the refrigerator 30 minutes before baking. Bake, uncovered, at 350° for 45-50 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before cutting