The chickens are laying more than ever lately & we have eggs coming out of our ears! With the chickens roaming the yard everyday we have started finding eggs everywhere--the coop, the dog house, our front porch...it has been the most entertaining thing! We were out of town for a few days so we came back to 18 eggs waiting to be devoured. I thought--what's better than to use all of these amazing eggs and throw them in a strata.
For my egg strata I just put whatever I have in the fridge and improvise as much as possible.
My favorite recipe is from the book Simply Organic:
Whatever veggies or greens you have in the fridge:
I used a 1/2red bell pepper, tomatoes, spinach, 1/2yellow onion, & garlic.
1/2cup or less of basil
2cups of milk
1cup of unbleached all-purpose flour
3/4 tsp salt
1/4tsp fresh black pepper
1loaf of brioche or any bread, really(torn into bite-size pieces)
8oz of soft goat cheese
1/2cup of grated asiago or parmesan cheese (or any cheese you have on hand)
Preheat the oven to 350*F. Lightly oil a 13x9in baking dish.
Heat the olive oil in a large skillet over medium-high heat. Add the onion, peppers, tomatoes, & spinach & cook for 4min. Remove from heat and stir in the minced garlic. Drain the oil, remove from the heat, & set aside.
In a large bowl, whisk together the eggs, milk, & basil. Gradually whisk in the flour, salt, & pepper.
Spread out the bread in the bottom of the prepared baking dish. Top with half of the veggie mixture. Scatter half of the goat cheese over the veggies. Pour the egg mixture over it all. Top with remaining veggies & goat cheese & press them gently into the egg mixture. Sprinkle with the grated cheese.
Bake for 45 minutes & let stand for 10 minutes before cutting.
This makes 12 servings.