Tomato Goat Cheese Strata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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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 |
Directions:
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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