Tomato Goat Cheese Strata

I originally found Peter Berley's book, Fresh Food Fast, at my local library. After trying and enjoying several recipes I decided it was worth adding it to my personal cookbook collection. Divided into four sections, one for each season, the book focuses on healthy vegetarian meals that can be prepared quickly- great for weeknight meals. One of my favorite recipes in his book falls in the winter section although I must admit I made it in July first. An excellent brunch or dinner option, this strata reheats very well if you're lucky enough to have leftovers. If you like this recipe I highly recommend you try other recipes from this book.

 

 

Tomato Goat Cheese Strata
Adapted from Fresh Food Fast- Peter Berley

6 large eggs
1 cup heavy cream
4 tablespoons flat-leaf parsley, finely chopped
2 tablespoons olive oil
1 medium yellow onion, halved and thinly sliced
3 large garlic cloves, pressed or finely chopped
1-2 tablespoons sage, finely chopped
1 teaspoon crushed red pepper flakes
1 28 ounce (or 2 14.5 ounce) can diced tomatoes with their juice
1 teaspoon kosher salt
1/2 pound artisan bread cut into 1 inch cubes
5 ounces goat cheese (I used the herb coated variety)
1/3 cup pecorino romano cheese, finely grated

Set oven rack in the middle to upper middle shelf of the oven and preheat to 450°F. Whisk together the eggs, cream, and parsley in a medium bowl.
Place a 10-12 inch ovenrproof skillet over high heat. Add the onions and cook until lightly browned, about 2 minutes. Add the olive oil, garlic, sage, and red pepper flakes. Sauté, stirring constantly, for about 1 minute. Add the tomatoes and salt and bring to a simmer.
Add the bread to the skillet and stir to combine. Crumble the goat cheese over the bread, then pour the egg mixture over the entire skillet. Sprinkle the romano cheese over the skillet and bake the strata until the egg has set and the top is golden, about 22-25 minutes. Let the strata rest for 5 minutes before serving.