Best Summer Vegetable Strata Recipes

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STRATA - SUMMER VEGETABLE



Strata - Summer Vegetable image

Quick and easy way to use fresh summer veggies. Makes a lovely mix of colors. You can substitute or add, but I would not skip the tomatoes. Great for leftovers. Modified from a recipe in Fine Cooking

Provided by colonnesej

Categories     Brunch

Time 45m

Yield 4-6 serving(s)

Number Of Ingredients 13

8 -12 slices French bread (enough to cover the bottom of pan) or 8 -12 slices Italian bread (enough to cover the bottom of pan)
1 garlic clove, lightly crushed
salt & freshly ground black pepper
1 cup milk
1 cup cream (milk can be substituted but cream is best)
5 large eggs
1/2 cup parmesan cheese, grated
2 medium basil leaves, chopped
2 tablespoons olive oil
1 small onion, finely chopped
2 medium summer squash or 2 medium zucchini
2 medium ripe tomatoes
1/4 cup spinach leaves, cleaned and de-stemmed

Steps:

  • Heat the oven to 350°F.
  • Lightly butter an 8x8-inch baking dish. Rub the top of each slice of bread with the garlic clove. Lay the slices in the dish in one layer, cutting them into pieces where necessary. Season with salt and pepper.
  • Measure the milk and/or cream into a bowl. Add the eggs, half of the cheese, and a generous amount of salt and pepper. Whisk vigorously to beat the eggs and to combine. Add the basil and stir gently. Set aside.
  • In a large sauté pan, heat the oil over medium high. Add the onion; cook, stirring occasionally, until it softens and colors lightly, about 5 minutes. Meanwhile, trim the squash, cut them lengthwise into quarters then into 1/3 inch slices. Stir the squash into the onion, spread in a single layer, and let sit undisturbed for 1 to 2 minutes to encourage browning.
  • Meanwhile, halve and seed the tomatoes and chop coarsely. When the squash is lightly browned, add the tomatoes, stir to mix vegetables and saute 1 more minute to cook off any liquid.
  • With a slotted spoon, transfer the vegetables to the dish, spreading them evenly over the bread. Place the spinch leaves evenly on the top. Give the milk and egg mixture a stir and gently pour it all into the dish. Top with the remaining cheese. Bake until the milk and egg mixture sets, 40 to 45 minutes. Let cool at least 5 minutes, slice into squares with the edge of a spatula, and use the spatula to lift out the pieces.

Nutrition Facts : Calories 821.9, Fat 39.6, SaturatedFat 18.7, Cholesterol 318.4, Sodium 994.2, Carbohydrate 85.5, Fiber 5.3, Sugar 8.2, Protein 33.1

SUMMER VEGETABLE STRATA



SUMMER VEGETABLE STRATA image

Number Of Ingredients 12

About a dozen 1/2-inch-thick slices French or Italian bread (enough to cover the bottom of your pan), day-old or lightly toasted
1 clove garlic, lightly crushed
Kosher salt and freshly ground black pepper
2 cups milk or a mixture of milk and cream
5 large eggs
1/2 cup freshly grated Parmigiano-Reggiano, divided
Pinch dried red pepper flakes
1 loosely packed cup basil leaves, chopped
2 Tbs. olive oil
1 small onion, finely chopped
2 medium summer squash or zucchini, or 1 of each
2 ripe tomatoes

Steps:

  • Heat the oven to 350°F. Lightly butter an 8x8-inch baking dish. Rub the top of each slice of bread with the garlic clove. Lay the slices in the dish in one layer, cutting them into pieces where necessary. Season with salt and pepper. Measure the milk in a 1-qt. measure, preferably one with a spout. (Or measure it and transfer it to a bowl.) Add the eggs, half of the cheese, the red pepper flakes, and a generous amount of salt and pepper. Whisk vigorously to beat the eggs and to combine. Add the basil and stir gently. Set aside. In a large sauté pan, heat the oil over medium high. Add the onion; cook, stirring occasionally, until it softens and colors lightly, about 5 minutes. Meanwhile, trim the squash, cut them lengthwise into quarters and, holding the quarters together, slice them into pieces about 1/3 inch thick. Stir the squash into the onion, spread in a single layer, and let sit undisturbed for 1 to 2 minutes to encourage browning; check before you turn them. Meanwhile, halve and seed the tomatoes and chop the flesh coarsely. When the squash is lightly browned on both sides and crisp-tender, add the tomatoes, stir to toss, and take the vegetables off the heat. With a slotted spoon, transfer the vegetables to the dish, spreading them evenly over the bread. Give the milk and egg mixture a stir and gently pour it all into the dish. Top with the remaining cheese. Bake until the milk and egg mixture sets, 40 to 45 minutes. Let cool at least 5 minutes, slice into squares with the edge of a spatula, and use the spatula to lift out the pieces.

SUMMER VEGETABLE STRATA



Summer Vegetable Strata image

A breakfast bake made with fresh vegetables, mozzarella cheese & Italian bread

Provided by @MakeItYours

Number Of Ingredients 10

PAM® Original No-Stick Cooking Spray
1 medium onion, chopped (1 med = 1/2 cup)
1 small zucchini, sliced
1 small red or green bell pepper, finely chopped
2 cups Italian bread cubes (1 inch)
1/3 cup shredded part-skim mozzarella cheese
1 cup Egg Beaters® Original (1 cup = 8 oz)
3/4 cup fat free milk
1/4 teaspoon salt
1/4 teaspoon ground black pepper

Steps:

  • Preheat oven 375°F. Spray 8x8-inch baking dish with cooking spray; set aside. Spray large skillet with cooking spray; heat over medium-high heat. Add onions, zucchini and bell peppers; cook 6 minutes, or until vegetables are crisp-tender, stirring occasionally. Add bread cubes; mix lightly. Spoon into prepared baking dish. Sprinkle with cheese.Beat Egg Beaters, milk, salt and pepper in medium bowl with wire whisk until well blended; pour over bread mixture. Cover. Refrigerate at least 30 minutes or overnight.Bake, uncovered, 50 minutes, or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting into 4 squares to serve.
  • Preheat oven 375°F. Spray 8x8-inch baking dish with cooking spray; set aside. Spray large skillet with cooking spray; heat over medium-high heat. Add onions, zucchini and bell peppers; cook 6 minutes, or until vegetables are crisp-tender, stirring occasionally. Add bread cubes; mix lightly. Spoon into prepared baking dish. Sprinkle with cheese.
  • Beat Egg Beaters, milk, salt and pepper in medium bowl with wire whisk until well blended; pour over bread mixture. Cover. Refrigerate at least 30 minutes or overnight.
  • Bake, uncovered, 50 minutes, or until top is golden brown and knife inserted in center comes out clean. Let stand 10 minutes before cutting into 4 squares to serve.

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