Ingredients:

1 tablespoon vegetable oil

¼ cup chopped red onion

½ cup chopped red bell pepper

1 tablespoon finely chopped garlic

2 cups packed fresh baby spinach, coarsely chopped

6 cups cubed (1-inch) French baguette

1 ½ cups crumbled feta cheese

½ cup shredded parmesan cheese

1 jar (6 oz) marinated artichoke hearts, drained well and coarsely chopped

1/3 cup pitted kalamata olives, halved

¼ cup sun-dried tomatoes packed in oil, drained, chopped

10 eggs

2 cups milk

½ teaspoon red pepper flakes

½ teaspoon salt

½ teaspoon pepper

Directions:

1. Heat oven to 350°F. Spray 13x9-inch (3-quart) baking dish with cooking spray. In 8-inch nonstick pan, heat vegetable oil over medium heat. Cook onion, bell pepper and garlic in oil 3 to 5 minutes, stirring frequently, until slightly softened. Add spinach, and cook about 1 minute or until starting to wilt.

2. In baking dish, layer half of the baguette, 1 cup of the feta cheese, 1/4 cup of the Parmesan cheese, the bell pepper mixture, artichokes, olives and sun-dried tomato. Layer remaining baguette, and top with remaining 1/2 cup feta cheese. In large bowl, beat eggs and milk with whisk; beat in pepper flakes, salt and pepper. Pour over bread mixture, pressing down slightly. Sprinkle with remaining 1/4 cup Parmesan cheese.

3. Bake 40 to 45 minutes or until golden brown and center is just set. Let stand 15 minutes before serving.

Bon Appetit!