I always think I’m going to make an elaborate breakfast on weekend mornings, and then, lo and behold, when the weekend comes around I whip up whatever takes the least amount of time because I am starving! Needless to say, I could not imagine skipping breakfast. Which is why this vegetable strata is so great: You can assemble it the night before, and then pop it in the oven in the morning and have it ready on the table in 30 minutes.
With this vegetable strata, I really throw in whatever greens I have in the fridge. And don’t forget the herbs, too. Bonus: It makes for great lunch leftovers as well.
VEGETABLE STRATA RECIPE
(Serves six; takes one hour to make)
- 3 tablespoons butter
- 3 leeks, washed and chopped into one inch pieces
- 4 cups of baby spinach
- 7 eggs
- 1 cup fontina cheese
- 2.5 cups milk
- 1 loaf (1 pound) of sourdough bread cut into one inch cubes
- 1/4 cup parsley
- 2 tablespoons thyme
1. In a skilled, heat butter over medium heat. Cook the leeks until they are soft. Add the spinach and cook until it’s wilted. Set aside in a colander to cool.
2. Preheat oven to 375 degrees. Butter your baking dish thoroughly.
3. In a large bowl, beat eggs together with milk and cheese. Add salt and pepper and stir in bread, cooled veggies and chopped herbs.
4. Spread bread mixture in the pan and top with additional shredded fontina cheese. Cover with aluminum foil and bake for 15 minutes.
5. Remove the aluminum foil and bake for an additional 15 minutes until the top is golden brown and the egg mixture is no longer runny.
6. Cool for 5 minutes and serve. Enjoy!
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