1 Tablespoon unrefined, cold pressed, extra virgin olive oil, plus more for greasing skillet
½ large red onion, diced
2 cloves of garlic, minced
a pinch of red pepper flakes
4 large eggs
1 cup whole milk or unsweetened, plain hemp milk or milk of choice
¾ teaspoon sea salt (or 1 teaspoon if your mozzarella is unsalted)
¼ teaspoon ground pepper
6 ounces bocconcini (baby fresh mozzarella cheese), drained if in water
1 large tomato, seeded (if desired) and diced
1 roasted red or yellow bell pepper, sliced into thin strips
a handful of basil leaves, julienned
5-6 ounces of whole wheat, spelt or sourdough bread, cut into 1-inch cubes, about 8 cups, preferably a little stale
For the Salad:
6 ounces baby arugula
good aged balsamic vinegar
unrefined, cold pressed, extra virgin olive oil
sea salt
Instructions
Warm the olive oil in a large skillet over medium heat. Add the onion and sauté until tender, about 3-4 minutes, add the garlic and red pepper flakes and sauté until fragrant, about 30-60 seconds, then remove from heat and set aside.
In a large bowl, beat the eggs with the milk, sea salt and pepper. Stir in the bocconcini, tomato, roasted red pepper, basil, bread and onion-garlic mixture, cover with plastic wrap and refrigerate overnight. You don’t have to soak overnight, but I love the way the bread soaks up the mixture. Feel free to put it straight in the oven.
If you soaked it overnight, remove the strata from the refrigerator and preheat oven to 375 degrees. Lightly grease a 10-inch skillet (or a 9-inch pie plate or equivalent) with olive oil and pour the strata mixture into the skillet.
Bake for 40-50 minutes or until egg mixture is set and top is golden brown.
Remove strata from oven and allow to cool slightly.
While the strata is cooling, toss the arugula with a drizzle of balsamic vinegar and olive oil (just enough to coat) and sprinkle with salt.
Top the strata with the arugula salad and serve, or cut the strata into serving size pieces and top each piece with arugula salad.
Notes
Unbaked strata can be frozen if wrapped tightly. Thaw in the refrigerator before baking, uncovered.
MINI-STRATAS: grease 4 individual ramekins or muffin tins. First layer bread then vegetables and cheese. Last, pour egg, milk, salt and pepper on top. Refrigerate overnight, if desired. Bake for 25-30 minutes.
Recipe by Pamela Salzman at https://pamelasalzman.com/tomato-roasted-pepper-and-basil-strata-with-leftover-hamburger-buns-recipe/