Egg strata is perfect for weekend guests or for an entertaining brunch. But I had all but omitted it from weeknight dinner possibilities. And it’s been a terrible oversight.
Eggs are a delicious protein option for dinner. Preparing strata and refrigerating it until you’re ready to bake it the next day is an obvious benefit, but working ahead is not necessary.
Today’s casserole is smaller than traditional strata, generously feeding four instead of the eight to 10 my other recipes usually do. The leftovers are delicious when warmed and served with a small plate of greens or fruit, but there’s not so much food that you’ll feel like you are eating leftovers for weeks.
The rich flavors of red pepper and goat cheese are perfect any time of day. Don’t delay another moment to serve this wonderfully simple and elegant main dish — whether it is morning, noon or night.
Red Pepper and
Goat Cheese Strata
½ cup skim milk
2 tbsp. grated parmesan cheese
¼ tsp. salt
¼ tsp. ground black pepper
4 oz. hearty whole-wheat bread or baguette, cut into 1-inch cubes
2 tsp. olive oil
½ cup red bell pepper, chopped
½ cup onion, chopped
½ tsp. dried herbes de Provence
¼ cup goat cheese, crumbled
Preheat oven to 400 degrees.
Spray a small, shallow (6-by-10-by-1.5-inch; 1.5-quart capacity) casserole dish with nonstick cooking spray. In a medium bowl, beat together the eggs, milk, parmesan, salt and pepper. Add the bread and toss until well coated. Pour into prepared casserole dish. Set aside.
In a medium skillet, heat the oil over medium and saute the red pepper and onion until soft, about 5 minutes. Add herbes de Provence and toss well. Spread vegetables over the egg and bread mixture. Dot with goat cheese. Bake until top is puffed and light golden brown and center is firm, about 25 minutes.
Makes 4 servings.
Each serving has about 215 calories, 10 grams fat (3 grams saturated), 170 milligrams cholesterol, 12.5 grams protein, 20 grams carbohydrates, 1 gram dietary fiber, 471 milligrams sodium.