Breakfast Strata
An all-in-one breakfast dish.
Ingredients
- 1 ½ cups Spinach (finely chopped)
- 1 Onion
- ½ Tbsp Olive Oil
- 3 Eggs
- ¾ cup Milk
- ½ tsp Salt
- ½ tsp Pepper
- ½ tsp Garlic Powder
- 1 Capsicum (small)
- 1 Tomato (small)
- 1 Tbsp Black Olives (sliced)
- 1 Tbsp Green Olives (sliced)
- ½ cup Cheddar Cheese (grated)
- 3-4 slices Bread (about 100g)
Instructions
- Grease and line a bread loaf tin with baking paper
- Begin by preparing your vegetables. Wash and dry your spinach and cut into thin slices. Finely chop the onions. Cut thin, round slices of the tomato discarding the seeds. Cut the capsicum into ¼ inch rounds*.
- Place a pan on medium heat and add ½ tbsp of olive oil.
- Once hot, add the onions and sauté for 1 minute.
- Add the spinach and sweat till most of the water evaporates. You can lightly salt the spinach at this stage to draw out more water. This should take about 3-4 minutes. Cool thoroughly.
- Grate the cheese and set aside.
- In a large bowl, take 3 eggs and beat thoroughly.
- Add the milk, salt, garlic powder and pepper and whisk until combined
- Assemble your strata. Add a layer of bread to the lined loaf tin, followed by the cooked onions and spinach. They’ll be slightly clumpy but you can de-clump them with your fingers and spread them evenly. Add a few tomato and capsicum slices along with some olives and top with a layer of cheese. Repeat the layers once more.
- Give the eggs and milk mixture another whisk before pouring it into the mould. Try to pour the mixture evenly over the mould.
- Cover with plastic wrap and let stand for at least 2 hours. You can also make this the night before and leave it in the fridge overnight**.
- Preheat your oven to 170c. Transfer the mould to the oven and bake for about 45 minutes to an hour or until a knife entered into the centre comes out clean.
- Allow the strata to cool slightly before de-moulding, portioning and serving!
Notes
*If you’re going with the dump-and-bake method then you can just chop the tomatoes and capsicum roughly. Do remember to remove the seeds of the tomato though.
** This is done to make sure the bread soaks up that lovely custard mixture. The longer you give it, the more time it’ll have to soak it all up.