Tomato Goat Cheese Strata

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.

Yield: 4 servings (serving size: 1 wedge)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 415
  • Calories from fat: 30%
  • Fat: 13.9g
  • Saturated fat: 5.7g
  • Monounsaturated fat: 5.2g
  • Polyunsaturated fat: 1.4g
  • Protein: 23g
  • Carbohydrate: 50.3g
  • Fiber: 5.4g
  • Cholesterol: 174mg
  • Iron: 3.9mg
  • Sodium: 880mg
  • Calcium: 246mg

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

Preparation

  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.
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