Veggie Strata
By sarahbettine
The cook’s definition for a Strata is a bread pudding-like layered comfort food casserole made with eggs, cheese and stale cubed bread (or sometimes hash browns).
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Ingredients
- 1 tablespoon coconut or grapeseed oil
- 1/2 chopped or grated onion
- 1/4 teaspoon dried thyme (or whatever other spice you like)
- 2 cloves garlic, chopped or pressed
- Approx. 1 cup of any of the following: organic grated zucchini, chopped asparagus, chopped baby bella mushrooms, spinach, artichoke hearts
- Approx 1/2 cup – 3/4 cup any of the following cheeses: raw cheddar, goat cheese, fontina, parmesan, etc.
- 1/2 teaspoon sea salt (divided)
- 8 organic, cage free eggs
- 1 cup almond milk, raw milk, goat milk
- 2 tablespoons organic dijon mustard
- 2 tablespoons chopped fresh parsley (or 1 tablespoon dried parsley)
- Black pepper to taste
- 3 slices Ezekiel
Details
Level of difficulty Average
Cost Average budget
Preparation
Step 1
Heat the oil in a large skillet over medium heat. Add onion, thyme, and garlic and cook until soft. Add in the vegetables and 1/4 teaspoon of the salt and cook until cooked but still crisp. Set aside.
Step 2
Whisk together eggs, milk, mustard, parsley, pepper and remaining 1/4 tsp sea salt.
Step 3
Butter a 9×13 baking dish and place the bread across the bottom. Spread veggie mixture over the bread then sprinkle with 1/2 of the cheese. Pour the egg mixture over the vegetables and top with remaining cheese. Let stand for about 10-15 minutes to let the bread soak up some of the liquid.
Step 4
Bake in a 375° oven for about 30 minutes or until firm in the center and browned on top.
Step 5
Let stand for about 10 minutes before cutting into squares and serving.
Have fun and experiment with this recipe! You can use any combination of vegetables and cheeses you have on hand. You can even assemble it the night before and cook it the next day.
Chef Tips and Tricks
Bursting with cheese and wrapped up in bacon, these stuffed chicken breasts are totally irresistible!
Ingredients
- Chicken breast
- 6 -8 bacon slices
- 1 cup spinach leaves
- 1 small jar semi-dried tomatoes
- 1 cup shredded cheese
- Salt and pepper
Method
- Carefully slice the chicken breasts, forming a pocket, without cutting right through.
- Fry the breasts until golden brown on both sides.
- Layer bacon slices on a chopping board.
- Place the chicken breast on the far left, and top with spinach leaves, semi-dried tomatoes and cheese. Season with salt and pepper.
- Roll the chicken breast in the bacon slices, folding it closed as you go.
- Cook in the oven for 20 minutes at 375°F.
- Serve, and enjoy!
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