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13 Reviews
peggyg
February 16, 2020
I loved this. I had some cooked bacon in the freezer, so no bacon fat in the pan - used olive oil to saute the onions and added some garlic, then the chopped bacon. I used half a sourdough batard. I liked the suggestion of mustard below so added some whole grain mustard and 1/4 tsp cayenne to the egg mixture. Not at all spicy - will try 1/2 tsp next time. Used grated fontina and added spinach. Sprinkled with grated cheddar before going in the oven. My pan was 12" so it turned out thinner than should have been but I thought it was fine. I really liked how the bread had some crispy edges.
You could add any number of things to this - artichokes, olives, red peppers...
Thanks for the original!
You could add any number of things to this - artichokes, olives, red peppers...
Thanks for the original!
Niknud
August 8, 2019
This was so very very perfect on a Wednesday night. I didn't have chard/kale so I used frozen peas instead and no whole milk so mostly 2% with a healthy splash of heavy cream. But I cannot tell you how much I appreciate a delicious meal that can be pulled together with minimal effort on a week night. We're in full swing of soccer season and usually we end up with wraps or grilled cheese or take out - so thanks a bunch for this brief break. :)
Amy O.
April 7, 2019
I really loved this...didn't have chives so used a bit of red onion for color. Nice simple meal.
Anna F.
May 30, 2018
If I make it a day ahead, does reheat taste as good? Should I cut 5 to 10 minutes off cooking time?
Alexandra S.
May 30, 2018
I find strata reheats beautifully, both cut into squares and heated in individual slices as well as whole. I've never tried cutting off some of the cooking time, but that's a great idea — I'd be curious as to how it turns out. Strata is also a great dish to assemble fully and let sit in the fridge for a night before you bake it, so if you have that option, that works, too. Hope this helps somewhat!
Anna F.
May 30, 2018
Thanks for the speedy response. I love this recipe and have never had leftovers. Xx
Sandra B.
January 4, 2017
It was fine-made with challah cubes, but thought it could have used a bit more seasoning-a dollop of Dijon to bring out the cheddar, a pinch of red pepper flakes to spark some interest. And I would have liked some garlic in it to infuse it with more delicious smells while baking. Will try the variations on the next round. It was a great way to use up my swiss chard and not have my hubby complain about all the greens I make him eat!
Alexandra S.
January 5, 2017
All of your suggestions sound lovely! Report back if you make the changes. Love that your husband approves! :)
yellowbird
July 19, 2016
A great recipe! I admit I departed quite a bit from it (ground pork, zucchini, cream cheese) but it still turned out fantastic.
Alexandra S.
July 19, 2016
Nice! This is a recipe designed for departure :) Glad it turned out well. Sounds delicious!
Diana R.
June 11, 2016
Just made this and it is super easy and delish!! I had no scallions in the fridge but my chopped onion was a full cup. I used frozen and rinsed chopped kale (so not quite same measure because it's more compact, more like 1 1/2 cups), added about 1/4 cup more grated cheddar (because I'm cheese obsessed) and about 1/2 teaspoon of cayenne. SO GOOD!!
Alexandra S.
June 11, 2016
So happy to hear this! Love the sound of your strata--this is why I love this kind of a recipe...such a great way to use up what you have on hand.
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