Strata is delicious for brunch or dinner, a really filling rustic concept: an egg custard, cubes of bread, and whatever cheeses and vegetables you want. This variation has a Greek flair, with a generous amount of fresh oregano and some crumbles of aged myzithra. Myzithra is a hard, salty Greek cheese; if you can't find it, feel free to use feta instead, or just skip it.
We used Alvarado Street sprouted wheat bread, but if you have something more normal around, go crazy. Also, this would probably work with rice bread for you gluten-free folks; let us know if you try it!
2 tablespoons butter or olive oil
2 cloves garlic, minced
1/2 an onion, finely chopped
5 slices of bread, cut into 1-inch squares
1 1/2 cups milk (we used rice milk, but you could use whatever you want)
6 large eggs
1/2 cup crumbled myzithra cheese
1/4 cup chopped fresh oregano
freshly ground black pepper
Preheat oven to 425 degrees.
Heat butter or olive oil in a cast-iron skillet over medium heat. Add onions and saute 5-7 minutes, until translucent, then add garlic and stir for 2 more minutes. Add bread and continue to stir until evenly coated and just beginning to brown, about 5 minutes.
In a large bowl, whisk together eggs and milk. Stir in oregano, pepper and myzithra.
Take skillet off heat, fold in egg mixture and mix until well-combined. Bake for about 15 minutes on middle rack, until strata is puffed up and eggs look set. Cut into wedges and serve.
2 comments:
Any dish using eggs, bread, and cheese is right by me! As a fan of breakfast for dinner, this will be made next week!
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