This savoury dish is easy to make and completely versatile to suit your lifestyle.
|2 tbsp||(30 mL) Olive oil|
|Salt and pepper|
|1 cup||(250 mL) Diced ham|
|3 cups||(750 mL) Whole milk|
|1 tsp||(5 mL) Dry mustard powder|
|1 cup||(250 mL) Grape tomatoes, halved|
|1||Loaf California Goldminer® Sourdough Cracked Wheat Square, cut into 1” (2.5 cm) cubes|
|1.5 cups||(375 mL) Grated Old Cheddar cheese|
|Chopped fresh parsley|
|.25 cup||(60 mL) Freshly grated Parmesan cheese|
PREHEAT oven to 375°F (190°C). Lightly coat a 9x13” (3.5 L) rectangular baking dish with butter.
HEAT oil in a large skillet oven medium heat. Add onions and cook, stirring occasionally for 12-15 minutes or until browned. Season with salt and pepper. Add ham and cook until heated through, about 3-4 minutes.
WHISK eggs, milk, mustard powder, salt and pepper in a large bowl. Gently fold in tomatoes, bread cubes and Cheddar cheese. Pour the mixture into the prepared pan. Sprinkle with parsley and Parmesan cheese.
PLACE the pan of strata on a rimmed baking sheet and bake for one hour or until set and golden on top.
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