Cheese and Tomato Strata


10 large eggs

½ cup 2% milk

1 teaspoon kosher salt

4 slices sprouted grain bread, cut in rough 1-inch squares

1 pint (2 cups) cherry tomatoes, halved

1 15-ounce can chickpeas, rinsed and drained

¼ cup basil leaves, roughly chopped

4 ounces fresh goat cheese, crumbled

1 tablespoon extra virgin olive oil


In a giant bowl, whisk along the eggs, milk, and salt. Add the bread and toss in order that all of the bread is saturated with liquid. Refrigerate the mixture and let it sit for a minimum of two hours and up to nightlong.

When you’re able to bake the strata, heat the kitchen appliance to 375°F.

Take the egg and bread mixture out of the electric refrigerator and add the tomatoes, chickpeas, basil, and cheese to the blending bowl. Toss everything along to totally mix.

Heat vegetable oil in a very giant, oven-safe frypan over medium heat. Swirl the oil to coat rock bottom and a minimum of an in. up the perimeters. Pour the combined ingredients into the frypan, then use a spatula to unfold everything equally over the frypan, pressing the bread into a flat, even layer.

Bake the strata within the preheated kitchen appliance till the eggs area unit fully set and also the edges area unit golden brown, thirty five to forty minutes. Take the strata out of the kitchen appliance and let it sit within the pan for a minimum of quarter-hour. Flip the cooled strata out of the pan and onto a board, then slice it into four parts. Eat instantly, or let the strata cool fully before storing in Associate in Nursing airtight instrumentality within the electric refrigerator.

To heat the strata: Microwave for one minute on high, or heat in a very 375°F kitchen appliance for five minutes, simply to heat through.


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