Skip the corner shop pizza slice dripping with grease and whip up Wolfgang Puck's tomato strata instead.
Italian Strata with Tomatoes, Bell Pepper and Swiss Cheese
½ pound stale country-style whole wheat or multigrain bread
1 garlic clove, halved
Olive oil–flavored nonstick cooking spray
1 cup finely shredded reduced-fat
1 large red bell pepper, roasted, peeled, seeded (see page 289), and torn into thin strips
2 large ripe tomatoes, cored and thinly sliced
3 large eggs
3 large egg whites
2 cups buttermilk
½ teaspoon red pepper flakes
½ teaspoon dried oregano
½ teaspoon sea salt
Freshly ground black pepper
1. Preheat the oven to 350°F.
2. With a sharp bread knife, cut the bread into slices ¾ inch thick. Rub one or both sides of each bread slice with the cut sides of the garlic clove halves, using more or less depending on how garlicky you want the strata to be. Then, cut the bread into 3/4-inch cubes.
3. Lightly coat the inside of a 12-by-10-inch baking dish, gratin dish or heavy nonstick 10-inch skillet with nonstick cooking spray.
4. Place the bread cubes in the dish in a single, even layer. Evenly sprinkle half of the cheese over the bread. Evenly layer the bell pepper strips and tomato slices on top, and then sprinkle the remaining cheese evenly over the peppers and tomatoes.
5. Put the eggs and egg whites in a mixing bowl and beat them lightly with a fork. Add the buttermilk, red pepper flakes, oregano, and salt and pepper to taste and beat until thoroughly combined.
6. Pour the egg mixture evenly over the layered ingredients in the baking dish.
7. Bake the strata until it looks slightly puffed up and the top is golden brown, 45 minutes to 1 hour.
8. Remove the dish from the oven and let it set at room temperature for at least 10 minutes before using a large serving spoon to scoop it onto individual serving plates.