Hey hey everyone!!!!!! Long time no see?
Well I know many of you may be curious as to what I was up to last night….
Let’s just say that it was one of the most exciting times I’ve had and I can’t wait to share it with all of you!
You’ll have to be patient with me and know that once the details are ironed out you’ll be the first to know everythinggggg! 🙂 🙂 🙂
So to make up for it I have a great, easy dinner recipe for ya tonight… kapeesh?
What I love about this meal is how simple, flexible, economical & flavorful it always is 😀
Got some extra bread ends stashed in the freezer? Go ahead, use ’em. Got some extra veggies on hand that you don’t know what to do with? Strata it is! Need some leftovers for lunch? Get a lil’ crazy and make some extra, it keeps beautifully overnight!
Here was tonight’s version – featuring freshly picked green peppers from our garden.
I grew these from the seed and must say that I’m very proud of them!
Chop up an onion, 2 green peppers and a pattypan squash. Saute in 1 tblsp olive oil, seasoning with salt & pepper, until everything starts to brown.
While the veggies are sautéing get everything else ready to go. Start by preheating the oven to 350F.
Then gather whatever bread you may be using. Ours was sliced Italian that was stashed in the freezer, perfect. Just give it a rough tear/chop and layer into a baking dish.
(Cooking spray or butter on the bottom – I’ve made this mistake eh hmmm tonight once or twice before 😉 )
I threw this into the oven for 5 minutes to get a little toasty/crunchy too.
Next give whatever cheese you may be using a slicing/grating. I chose to do both, grated to mix in with the egg mixture and sliced to top the strata.
Mozzarella and hot pepper cheese. Yum 😛
Next combine your eggs with milk, here you see 4 eggs and 3/4 cup vanilla almond milk.
Yep, you read that right haha. It’s all we had on hand, and quite honestly I have found that it makes a great sub in for regular milk or even the original flavored almond milk in dishes that feature cheese. I don’t know why, but it’s really really good!
Plus some S&P and Frank’s hot sauce. Obsessed. I also stirred in the grated cheese so that it would spread evenly through the strata when I poured the egg mixture over the top.
I added in some sweet sliced ham too – call me crazyyyy 😉
Sliced cheese to finish. Oh yeaaaaaaaaaaaaa.
Into a 350F oven for 30 minutes and then cranked up to 375F for the last 10 minutes to brown up the cheese.
Oh the smells…
This is one of my favorite go-to meals when I don’t have a dinner plan. It is so flexible and you can really use anything you have on hand!
So what are you waiting for… there’s a strata in your kitchen with your name on it 😀
Egg Strata – “today’s version”
- 1 onion, chopped
- 2 small green peppers, chopped
- 1 pattypan squash, chopped
- 1 tblsp olive oil
- 1/2 loaf sliced Italian bread, torn
- 4 eggs
- 3/4 cup almond milk
- Frank’s hot sauce
- cheese (whatever you like, however you like!)
- sliced ham
- salt & pepper
Saute the veggies in olive oil until they begin to brown, seasoning with salt & pepper. Allow to cool for a few minutes.
Tear/chop up the bread pieces and layer them into a baking pan coated with cooking spray or butter.
Slice/grate cheese – whatever you choose to do. Mix eggs, milk, hot sauce, salt & pepper together – I also threw in some of the grated cheese.
Start to put the strata together by topping the bread pieces with the veggies & ham. Then pour the egg mixture over top and finish off with the sliced cheese.
Bake at 350F for 30 minutes, then 375F for another 10 minutes until the cheese is browned & bubbly.