Stratas are “make-ahead” wonders meant to be put together in a few minutes then refrigerated overnight or at least 4 to 6 hours before baking. This one is loaded with seasonal asparagus and savory veggies.
Makes 6 Servings
1 tbsp butter
5 cups sliced asparagus
2 cup sliced leeks (about 3 small)
½ cup water
1 tbsp dried parsley
½ tsp dried tarragon
¼ tsp black pepper
12 (1-ounce) thin slices firm bread (such as Stonemill rye or spelt)
Oil cooking spray
½ cup (4 ounces) shredded cheese, divided
2 ½ cups milk
3 large organic eggs
1 large organic egg white
Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, and pepper.
Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/4 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/4 cup cheese.
Combine milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 4-6 hours or overnight.
Preheat oven to 400° F and bake strata uncovered for 40 minutes or until set.