Not –So-Frittata Strata by Tiffany Talavera
Not –So-Frittata Strata
Tiffany Talavera
PREP TIME: 30 min COOK TIME: 30 min or until center is firm, slightly crisp top
YIELDS: 4-6 pieces small pan 7-10 pieces large pan
INGREDIENTS
1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
½ cup white/ green onion
2 cups raw baby tomatoes
Salt (smidge) and pepper
8 large eggs or Container of (egg whites if preferred)
2 tsp. dried oregano/ mixed Italian herbs
2 Tbsp. 1% milk or whipping cream if preferred creamer
½ cup mozzarella/ parmesan
½ cup sliced cured meats {I am using Prosciutto, Coppa, Milano, Soppressata} Salamis used
*Also suggested to use ham, Canadian bacon, bacon, peperoni
1 bag White/ sourdough bread or Texas Toast
DIRECTIONS
Preheat oven to 350°- Coat with olive oil in a large oven-proof pan or skillet. Next layer bread on the bottom. This can be cubes or slices of bread. In a large bowl, whisk together eggs, herbs, and milk and season with salt and pepper. Add onions and garlic to mixture of heavy cream and egg mixture in the bowl and set the mixture with set aside.
Layer meats, then bread, then cheese and tomato and bread. Pour eggs over meat/cheese/vegetables in pan. Try not to fill the whole pan leaving room at the top for parmesan cheese to be cover top.
Once topped with cheese and cured meats and make sure eggs are settled in pan evenly covering pan. Transfer to the oven to bake until eggs are cooked through, 15 to 25 minutes until the center rises and the toppings slightly brown.
Remove from oven to rest for about 6 minutes more. The center will flatten. Use the toothpick to test the center if firm. Then ready to cut and serve.
Recent Comments