Tomato And Parmesan Strata Recipes

TOMATO PARMESAN STRATA

Steps:

• Butter a 1 1/2 quart baking dish. Place bread cubes in bottom of dish in a single layer.
• Heat olive oil in a large skillet over medium-high heat. Add onion to skilet and saute until translucent, 3-4 minutes. Add spinach and garlic to skillet. Saute another 3-4 minutes, or until spinach wilts. Remove from heat and set aside.
• Whisk together eggs, thyme, salt, and pepper in a medium bowl. Stir in spinach mixture and chopped tomato. Pour egg mixture over bread in baking dish and sprinkle with cheese.
• Refrigerate, covered, overnight. In the morning, remove dish from refrigerator and allow to stand for 30 at room temperature.
• Preheat oven 375.
• Bake strata for 25 minutes or until set. Allow to stand for 10 minutes.

TOMATO-CHEDDAR STRATA

Steps:

• Butter a 9-by-13-inch baking dish.
• Whisk together the half-and-half, Parmesan, eggs, 1 1/2 teaspoons salt and a few grinds of pepper in a large bowl.
• Layer half of the bread cubes in the prepared baking dish. Sprinkle with 1 1/2 cups of the Cheddar, followed by the sun-dried tomatoes and scallions. Cover with the remaining bread cubes and pour the egg mixture evenly over the top. Cover with plastic wrap and refrigerate overnight. (This can also be assembled the day of; just let soak at room temperature 30 minutes to 1 hour before baking.)
• On the day of baking, preheat the oven to 325 degrees F. Let the strata sit at room temperature while the oven preheats. Remove the plastic and sprinkle with the remaining 1/2 cup Cheddar. Bake until slightly puffed and just no longer jiggly in the center, 40 to 50 minutes. Let stand 5 minutes before serving.

SOURDOUGH STRATA WITH TOMATOES AND GREENS

Steps:

• Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely.
• Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight.
• The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving.