Spring Strata

Mother’s day. My first. We’ll be celebrating at our house with both my family and Ryan’s family. I’m still tossing around menu ideas, but I know something spring-like will be in order. The weather has been perfect here. Warm days, cool evenings, and flowers blossoming along every path we walk. Ryan and my father have been working tirelessly in our yard (ie wasteland). They are making progress and I’m dreaming of flower beds, green grass, and outdoor dinner parties.

This spring strata came together quickly on Sunday morning. If I had enough foresight, I could have prepared it Saturday night. Stratas often do even better if they’re allowed to sit in the refrigerator for ten to twelve hours. The asparagus I used came from a local farm and had been picked only the day previous. I roasted the asparagus along with the bell pepper to bring out the sweetness of the vegetables. Then, I tossed together bread, feta cheese, and the vegetables in a medium casserole pan. A quick mix of egg and milk was poured over top, and then the strata was ready to bake.

My dearest friend and I went out for a planning session yesterday (we co-founded cord). We left our husbands with the babies and this strata. By the time we came home, most of it was gone.

Spring Strata

1/2 bunch spring asparagus

1 red bell pepper

1 tablespoon olive oil

1 loaf artisan bread (I used a lovely nine-grain from Old School Bakery), torn into three inch pieces

1/2 cup feta cheese

5 eggs

1 1/2 cups whole milk

Fresh oregano or basil, chopped

Salt and Pepper

Preheat oven to 400 degrees Fahrenheit. Chop asparagus and bell pepper into two-inch pieces. Toss gently with olive oil and spread on a baking sheet. Roast vegetables in preheated oven for fifteen minutes.

Meanwhile, butter a medium casserole dish. Arrange a layer of torn bread on the bottom, sprinkle with 1/4 cup feta cheese. Once vegetables finish roasting, arrange half of asparagus and bell pepper on top. Repeat with a second layer of bread, cheese, and vegetables.

In a large bowl, whisk together eggs, milk, and fresh herbs. Gently pour over strata, allowing egg mixture to make contact with each piece of bread. Sprinkle with salt and pepper and bake in 350 degree Fahrenheit oven for 30-35 minutes. Remove and serve warm.