Tomato Goat Cheese Strata

object2=">1 cup 2% reduced-fat milk
object2=">3 tablespoons chopped fresh parsley
object2=">5 large egg whites
object2=">3 large eggs

object2=">2 teaspoons olive oil
object2=">2 cups thinly sliced onion
object2=">1 tablespoon chopped fresh sage
object2=">2 garlic cloves, sliced
object2=">1/2 teaspoon crushed red pepper

object2=">1 (28-ounce) can diced tomatoes with basil, garlic, and oregano, undrained
object2=">8 cups (1-inch) cubed sourdough bread (about 8 ounces)

object2=">3/4 cup (3 ounces) crumbled goat cheese

2-3 sliced tomatoes.

Preparation

Preheat oven to 450°.

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

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.

Pour egg mixture over bread put into buttered baking dish.

Pour tomato mixture; top with cheese and sliced tomatoes

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