Lately, I've found myself flagging lots of brunch inspiring recipes, particularly frittatas, tarts and stratas, so I thought it was about time I got to trying a few.
I made this on a recent Sunday and it saw me through a couple of lunches and dinners the following week. A simple reheat in the microwave and it was good to go. To add a little green I served it with a little arugula with a simple lemon and olive oil vinaigrette from Ina Garten.
Bell Pepper and Goat Cheese Strata
From Self Magazine
2 tablespoons olive oil, plus additional for brushing pan
1 cup 2 percent milk
1/4 cup grated Parmesan
3/4 teaspoon freshly ground black pepper, divided
8 oz whole-wheat baguette, preferably day-old, cut into 1-inch cubes
1 large red bell pepper, thinly sliced
1 onion, thinly sliced
1/2 teaspoon chopped fresh thyme (or 1/4 teaspoon dried)
1/2 cup goat cheese, crumbled
Fresh thyme sprigs for garnish (optional)
Brush a 9" x 9" pan* with oil. In a bowl, beat eggs, milk, Parmesan and 1/4 teaspoon each of salt and black pepper. Add bread; toss until coated; transfer to pan; let sit. Heat oven to 400 degrees. In a large nonstick pan, heat 2 tablespoons oil over medium-high heat. Saute bell pepper, onion, thyme and remaining 1/2 teaspoon salt and 1/4 teaspoon black pepper until onion begins to brown, approximately 10 minutes. Add bell pepper mixture to pan; spread evenly over bread mixture; dot with goat cheese. Bake until top is puffed and browned and center is firm, approximately 25 minutes. Let rest 5 minutes. Garnish with thyme, if desired.
Note: I baked my strata in my 15" x 8.75" casserole with lid from Crate & Barrel. Worked perfect, and was nice to have the lid ready to pop on for easy storage in the fridge.
Images are my own.