I hate to see good food go to waste so I’m a fan of any dish that gives leftover ingredients a new lease on life. Strata is one of those fabulous dishes. I’ve actually been craving it since a Tomato Goat Cheese Strata was featured on Tri to Cook so I knew immediately that was what I wanted to do with some of my homemade ricotta cheese. It also just so happened that I had some leftover Focaccia bread, a few free range eggs, milk, Mozzarella cheese (store bought), veggies, and prosciutto. My recipe came together from there and I happen to love the flavor combination. However, strata is so versatile that you could easily tailor it to your likes and dislikes. Want to use egg substitute instead of whole eggs? Strata accommodates that. Don’t desire meat? No problem, it’s completely customizable. Some day I would even love to have a strata party and allow people to combine pre-soaked bread with their choice of goodies before baking it in ramekins for personalized, individual dishes (I’m a huge fan of petite foods). This one I baked off in my new Emile Henry baking dish that I got over the weekend for 50% off at the Williams-Sonoma Outlet. Anyway, this is quite the tasty recipe. Typically I would load up on more veggies, but I wanted to make use of what I had in the refrigerator.
-2 shallots, chopped
-¼ cup chopped green peppers
-½ cup very thin slices prosciutto or ham, chopped
-2 tablespoons water
-1 ¼ cups fat-free milk
-1 teaspoon dry mustard
-1/16 teaspoon black pepper
-2 large eggs
-½ cup ricotta cheese
-½ cup mozzarella cheese
-5 ounces (1/2-inch) cubed focaccia
Heat a large nonstick skillet over medium-high heat. Add onion, peppers and prosciutto, and sauté 5 minutes or until onion begins to brown. Add water; cover, reduce heat to low, and simmer 10 additional minutes or until the onion is very soft.
Combine the milk, mustard, pepper, eggs and cheeses in a large bowl, and stir with a whisk until mixture is well-blended. Stir in the onion mixture. Add bread, tossing gently to coat.
Arrange the bread mixture in a single layer in a small baking dish or pie plate. Cover strata, and chill 8 hours or overnight.
Preheat oven to 350° F.
Uncover strata. Bake at 350° F for 45 minutes or until set (I like mine nice and crispy on top but moist and tender in the middle). Enjoy with your choice of condiments.
And more cuteness…