CHEESE AND TOMATO STRATA

Stratas are my favorite egg dish. They’re silky and delicate like a quiche, but not as heavy. If you assemble them the night before you want to bake them it not only saves you time in the morning, but the results are superior. You can take this basic strata recipe and experiment with your own ingredients.

ingredients

4 slices Italian or French bread, crusts removed
butter at room temperature
10 eggs
1/2 cup milk
1 cup shredded smoked Gouda cheese
1/4 cup chopped green onion
1 pint grape tomatoes, diced
a tiny pinch of nutmeg
pepper and salt

directions

1
Butter the bread slices and press them into a square or oblong baking dish, butter side down. Combine the eggs, milk, pepper, salt and nutmeg and beat for 2 minutes with a whisk or a mixer on low. Pour the egg mixture over the bread slices. Scatter the diced tomatoes and green onions over the egg mixture. Top with the shredded cheese. Refrigerate overnight or for at least one hour.
2
Preheat the oven to 350F. Bake for 35-45 minutes or until the center no longer wobbles when you shake the sides of the dish. Let sit a few minutes before slicing and serving. Can also be served at room temperature.