Artichoke and Goat Cheese Strata

From Cooking Light

1 tsp olive oil
1/2 shallots
1 (10 oz) pckg frozen artichoke hearts, thawed
2 garlic cloves, minced
1/2 tsp herbes de Provence
1 3/4 c 1% low-fat milk
1/2 tsp pepper
1/4 tsp salt
4 lg eggs
1/3 c (about 1 1/2 oz) grated parmigiano-reggiano cheese
1 lb (1/2 loaf) white bread, cut into 1 inch cubes (about 5 c)
cooking spray
3/4 c (3 oz) crumbled goat cheese

1. Heat a lg nonstick skillet over medium heat. Add oil; swirl to coat. Add shallots; cook 2 mins, stirring frequently. Stir in artichokes and garlic; cook 8 mins or until artichokes begin to brown. Remove from heat; stir in herbes de provence. Cool 10 mins.

2. Combine milk, pepper, salt and eggs in large bowl with a whisk. Add parm and bread; toss gently to combine. Stir in artichoke mixture and let stand for 20 mins.

3. Preheat over to 375

4. Spoon half of bread mixture into a 2 qt glass or ceramic baking dish coated with cooking spray. Sprinkle with half of goat cheese; top with remaining bread mixture. Sprinkle remaining half of goat cheese over top. Bake for 50 mins or until browned and bubbly. Yield: 6 cups.

Calories: 286; Fat: 10.7g; Protein: 16.8

To make ahead; prepare through step 2, cover and chill. Before baking, let bread mixture stand at room temp for 10 mins while over preheats. Then assemble and bake. Increase cook time by 10 mins.