Ingredients for Mediterranean Cheese Strata
- 100g Dried Tomatoes
- 300ml Low Fat Milk
- 4 large Eggs
- Tasty Cheese (no specific amount, specific cheeses used below)
- Green Onions (no specific amount)
- Black Olives (no specific amount)
- Fresh Parsley (no specific amount)
- Fresh Basil (no specific amount, dried basil used instead)
- Fresh Thyme (no specific amount)
- Fresh Oregano (no specific amount, dried oregano used instead)
- Garlic Powder (no specific amount, fresh garlic used instead)
- 400g cubed day-old Thick Bread (about 6 cups)
- Butter (for greasing pie plate)
- 1 clove minced garlic
- 1 tsp dried oregano
- ½ tsp dried basil
- Salt (to taste)
- Pepper (to taste)
- 150g crumbled feta cheese
- 100g grated Parmesan cheese
- Fresh mesclun salad (for serving)
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How to Make Mediterranean Cheese Strata
- Preheat oven to 180°C (350°F).
- Lightly butter a 24cm (9.5-inch) pie plate.
- Place 100g sun-dried tomatoes on a paper towel and pat to dry excess oil.
- Cut the sun-dried tomatoes in half.
- In a large bowl, whisk together 4 large eggs, 300ml milk, 1 clove minced garlic, 1 tsp dried oregano, ½ tsp dried basil, salt and pepper to taste.
- Stir in 150g crumbled feta cheese and 100g grated Parmesan cheese.
- Add 400g cubed day-old bread (about 6 cups) and stir gently until the bread is evenly moistened. Let it sit for 5 minutes, pressing down occasionally to ensure the bread absorbs the custard.
- Transfer the mixture to the prepared pie plate and spread evenly.
- Bake uncovered for 20-25 minutes, or until golden brown and a knife inserted into the center comes out clean.
- Let cool for 10 minutes before cutting into wedges.
- Serve warm with a fresh mesclun salad.
Nutrition Information (Approximate per serving)
Sodium
47 g
Sugar
58g
Fat
49g
Carbs
10g
