Summer Vegetable Strata with Goat Cheese
I love making a strata just like I love making savory tarts, stir drys, and pasta dishes. Why? Because you can pretty much throw anything you want in, which makes them perfect for using up leftover ingredients before they spoil. In this case, it all started when I got a bunch of Swiss chard in my weekly CSA bag.This is what else I happened to have on hand: green onions that I had regrown in glasses after cutting up several bunches for a TV shoot last week, two tomatoes ready to spoil if not used right away, some goat cheese from the farmers’ market that I had frozen and forgotten about, some stale hamburger buns from the freezer (note, they don’t last forever when you freeze them, but this is a great way to use up any stale or close to stale bread), and eggs. Actually lots of eggs, as I’ve been getting 2 dozen a week from my farmer and my friend hasn’t been around to take her dozen.Making a strata is simple. Just cut up all of your ingredients and add them to a large bowl. Whisk your eggs together and season with salt and pepper, and then add to the other ingredients, using your hands to gently mix everything together before pouring into a greased casserole dish.You’ll notice that this isn’t egg-heavy like a quiche – just enough eggs to hold everything together. You can top it with some cheese if you like (I like) before baking it.I had this for both lunch and dinner on the day I made it, and then froze the extra servings wrapped in plastic wrap. Gently microwave or reheat in the oven when you’re ready to eat. It’s light enough for breakfast, but also filling enough to carry you through a busy day. Hope you enjoy it!
- 1 bunch Swiss chard
- 2 medium tomatoes, seeded and diced
- 2-3 bunches green onions, chopped
- 6-8 ounces fresh goat cheese, crumbled
- 3-4 cups diced stale bread
- 10 eggs, beaten
- 1 teaspoon salt
- ½ teaspoon pepper
- Cheddar cheese, for topping (optional)
- Strip the Swiss chard leaves from the stems and discard the stems. Rinse any sand from the Swiss chard then cook it briefly over high heat, just until it wilts. Pour into a colander and press out excess water, then let cool slightly and chop.
- Combine the Swiss chard with the tomatoes, onions, goat cheese, and bread. Whisk the salt and pepper into the eggs and then pour into the vegetables and use your hands to gently mix everything together.
- Pour into a greased 13 x 9 x 2-inch glass baking dish and top with some grated cheddar cheese if desired. Cover with foil and bake at 375 degrees for 45 minutes. Let set a few minutes before slicing and serving.