Tomato Goat Cheese Strata

• 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

1. Preheat oven to 450u0b0.
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; saute 2 minutes. Add sage and garlic; saute 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 450u0b0 for 25 minutes or until egg is set. Let stand 5 minutes. Cut into 4 wedges.

milk, parsley, egg whites, eggs, olive oil, onion, fresh sage, garlic, red pepper, tomatoes, bread, goat cheese

Taken from www.myrecipes.com/recipe/tomato-goat-cheese-strata (may not work)