Similar to a frittata, a strata makes use of stale bread and any other scraps you might have in the fridge – wrinkly peppers, cheese ends, leftover cooked meat and veggies. Chances are that whatever needs using up will make a fantastic strata.
- 1 day-old loaf of crusty bread or baguette
- oil for cooking
- 2 – 3 c. chopped fresh vegetables, such as onions, peppers, zucchini, tomatoes, garlic, spinach or chard
- 1/2 – 1 c. chopped, shredded or crumbled cooked meat, such as ham, sausage or chicken (optional)
- 8 large eggs
- 2 c. milk
- salt and pepper to taste
- 2 c. grated cheese (any kind, or a combination)
Cut the bread into 1-inch cubes, or tear it into chunks. In a heavy skillet, heat a drizzle of oil and sauté the vegetables until they’re soft and any moisture has cooked off.
Spread the bread cubes into a buttered 9” x 13” baking dish, then top with the veg and leftover meat, if you’re using it. In a large bowl, whisk together the eggs, milk, salt and pepper and about half the cheese. Pour over the bread and veg, cover the baking dish and refrigerate the strata for 4 hours or overnight.
When you’re ready to bake the strata, preheat the oven to 350°F. Uncover the strata, scatter the remaining cheese overtop and bake for 25 to 30 minutes, until puffed and golden. Serve warm.