Shallot Strata with Ricotta and Prosciutto

P1012260Serves 4
-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.

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