It’s a quiche. It’s a frittata. It’s … a strata.
Unless you’re a die-hard fan of The Family Stone starring Sarah Jessica Parker (what, I can't be the only one), there’s a pretty good chance that you have no idea what hell a strata is. And that’s okay.
Basically, it’s like an egg bake with bread and whatever else you want – veggies, sausage, cheese, you name it. The best part? You can put all the ingredients together the night before, leave it in the fridge overnight, and just pop in the oven for brunch. Easy AF.
This recipe was my second attempt at a strata. The first was a bit too bread-heavy, but this one is the perfect mix. Plus, with eggs, almond milk, whole-wheat bread, a ton of veggies and just a sprinkling of cheese, it’s pretty freaking healthy. Just what the doctor ordered after partying 2016 away.
Make it Saturday evening before you head out on the town, and enjoy Sunday morning with a side of Bloody Mary. Happy New Year, everyone!
6 organic brown eggs
1 ½ cups unsweetened almond milk
3 large handfuls baby kale, chopped
1 cup roasted red peppers, drained and chopped
4 slices whole-wheat bread, cut into cubes (can also sub to make gluten-free)
1 small red onion, finely chopped
⅓ cup crumbled goat cheese
2 tbs olive oil
2 tsp Dijon mustard
½ tsp salt
¼ tsp pepper
Preheat oven to 400 F.
Grease a 9-inch pie pan or baking dish.
In a medium bowl, whisk together eggs, almond milk, olive oil, mustard, salt, pepper, and juice of ½ lemon.
In a large bowl, combine kale, red peppers, onion and half the goat cheese. Toss to coat with your hands and spread over pie pan.
Gently pour the egg mixture evenly into the dish. Top with the rest of the goat cheese.
Bake for 1 hour or more, until edges are browned and center is solid.