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Tomato Goat Cheese Strata

Yield 4 servings (serving size: 1 wedge)
Similar to a frittata, this savory bread pudding starts on the stovetop and finishes in the oven. Using a large cast-iron skillet will help you get a crisp brown crust.

Ingredients

  • 1 cup 2% reduced-fat milk
  • 3 tablespoons chopped fresh parsley
  • 5 large egg whites
  • 3 large eggs
  • 2 teaspoons olive oil
  • 2 cups thinly sliced onion
  • 1 tablespoon chopped fresh sage
  • 2 garlic cloves, sliced
  • 1/2 teaspoon crushed red pepper
  • 1 (28-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
  • 8 cups (1-inch) cubed sourdough bread (about 8 ounces)
  • 3/4 cup (3 ounces) crumbled goat cheese

Nutrition Information

  • calories 415
  • caloriesfromfat 30 %
  • fat 13.9 g
  • satfat 5.7 g
  • monofat 5.2 g
  • polyfat 1.4 g
  • protein 23 g
  • carbohydrate 50.3 g
  • fiber 5.4 g
  • cholesterol 174 mg
  • iron 3.9 mg
  • sodium 880 mg
  • calcium 246 mg

How to Make It

  1. Preheat oven to 450°.

  2. Combine first 4 ingredients in a bowl, stirring well with a whisk.

  3. Heat oil in a large cast-iron or oven-proof skillet over high heat. Add onion; sauté 2 minutes. Add sage and garlic; sauté 1 minute. Add pepper and tomatoes, stirring well. Bring to a boil; cook 1 minute. Stir bread into tomato mixture; top with cheese. Pour egg mixture over tomato mixture (pan will be very full).

  4. Carefully place pan in oven; bake at 450° for 25 minutes or until egg is set. Let stand 5 minutes. Cut into 4 wedges.