Breakfast Strata Primavera 8.000

Scott Suchman for The Washington Post

Nourish May 20, 2015

This recipe takes the popular breakfast bake in a lighter direction, yet it enhances the strata's appeal with a burst of colorful spring vegetables -- sweet peas, asparagus, shredded carrot -- plus umami-packed sun-dried tomatoes and a whisper of fresh tarragon.

The strata is ideal for serving a brunch crowd or to have on hand, baked and ready for reheating in individual portions, on busy weekday mornings.

Make Ahead: The assembled strata needs to be refrigerated for at least 8 hours and preferably overnight.


Servings:
8 - 10

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 8-10 servings

Ingredients
  • 1 tablespoon olive oil
  • 1 large onion, diced (1 1/2 to 2 cups)
  • 2 cloves garlic, minced
  • 8 ounces asparagus (1/2 bunch, woody ends trimmed off), sliced into 1-inch pieces
  • 1 cup fresh or frozen green peas
  • 8 cups cubed whole-wheat baguette or other crusty bread (1-inch pieces)
  • 10 large eggs
  • 2 cups nonfat milk
  • 1 tablespoon Dijon-style mustard
  • 3/4 ounce freshly grated Parmigiano-Reggiano cheese (lightly packed 1/4 cup)
  • 2 ounces low-fat mozzarella cheese, shredded (1/2 cup)
  • 1 large carrot, scrubbed and shredded (1 cup)
  • 1/4 cup thinly sliced vacuum-packed sun-dried tomatoes, soaked in hot water to rehydrate if very dry
  • 1 tablespoon chopped fresh tarragon leaves or 1 teaspoon dried tarragon
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt

Directions

Heat the oil in a large nonstick skillet over medium-high heat. Add the onion and cook, stirring, until softened, about 3 minutes. Add the garlic; cook for 1 minute, then stir in the asparagus. Cook, stirring occasionally, until the asparagus is just beginning to soften, 1 minute. Stir in the peas, then remove from the heat.

Coat a large (about 9 by 13 inches) baking dish with cooking oil spray. Arrange the bread cubes over the bottom.

Whisk together the eggs, milk and mustard in a mixing bowl until well incorporated. Add the vegetable mixture, both cheeses, the carrot, sun-dried tomatoes, tarragon, pepper and salt, stirring to incorporate. Pour the mixture over the bread, then gently stir to evenly distribute the vegetables. Cover tightly with plastic wrap; refrigerate for at least 8 hours and preferably overnight. Most of the liquid will be absorbed.

Remove the strata from the refrigerator, uncover and allow to sit at room temperature while you preheat the oven to 350 degrees.

Bake until the egg mixture is set and the top forms a golden brown crust, 65 to 75 minutes. Serve warm.

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Recipe Source

From nutritionist and cookbook author Ellie Krieger.

Tested by Richard Kerr.

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