FONTINA, SPECK, AND ONION STRATA
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 12
Steps:
- Heat butter in a large high-sided skillet over high heat. Add onion, garlic, thyme; season with salt and pepper. Cook until lightly caramelized, 10 to 12 minutes (adjust heat if browning too quickly). Transfer onion mixture to a plate, and let cool.
- Meanwhile, whisk together eggs, milk, Parmigiano-Reggiano, and 1 teaspoon salt in a bowl. Shingle bread slices in a 10-by-14-inch oval baking dish layering with cooked onion mixture, speck, and fontina cheese. Pour over egg mixture, pressing bread gently into liquid. Refrigerate, covered, for at least 2 hours.
- Preheat oven to 325 degrees. Coat a large piece of parchment with cooking spray. Cover strata with parchment, then with foil. Bake for 1 hour. Uncover and raise oven temperature to 375 degrees. Bake until top is golden brown and crusty, 20 minutes more. Let rest for 15 minutes. Serve warm.
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Dani rajpoot
[email protected]I cooked this strata for 30 minutes and it was perfect.
Hina waseem
[email protected]I made this strata in a 9x13 inch baking dish and it was the perfect size.
Sweety Akter
[email protected]This was a great way to use up some leftover bread.
Awal Khan
[email protected]This strata was a bit too salty for my taste.
Unini Lucky
[email protected]I added some chopped spinach to this strata and it was a great addition.
Ed Bradley
[email protected]This was a great make-ahead breakfast for a busy weekday morning.
Gamer_Mariela1 Roblox
[email protected]I'm not a huge fan of strata, but this one was really good!
Lilia Lassir
[email protected]This strata was a hit at my party! Everyone loved it.
Shinaaz Magerman
[email protected]I loved this strata! It was so easy to make and it was so delicious.
dorothy odhiambo
[email protected]This was a great recipe! I will definitely be making it again.
Amrit Bhattrai
[email protected]This strata was a bit bland for my taste. I would recommend adding some additional seasonings to the recipe.
CLIFF RICHARD MULLI
[email protected]I cooked this strata for 30 minutes and it was perfect. I think it would be overcooked if you cooked it for longer.
Roktim Mahmud
[email protected]I made this strata in a 9x13 inch baking dish and it was the perfect size. I think it would be too small if you made it in a smaller dish.
Edith Dinkins
[email protected]This was a great way to use up some leftover bread. I had a loaf of sourdough that was about to go stale, and this strata was the perfect way to use it up.
Lerato Mohlokoane
[email protected]This strata was a bit too salty for my taste. I would recommend using less salt in the recipe.
Virgilio Flores
[email protected]I added some chopped spinach to this strata and it was a great addition. It added some extra color and nutrients to the dish.
Zubi Bilal
[email protected]This was a great make-ahead breakfast for a busy weekday morning. I made it the night before and popped it in the oven in the morning. It was so easy and delicious!
Sunil gharti magar
[email protected]I'm not a huge fan of strata, but this one was really good! The flavors were well-balanced and the bread was cooked evenly. I would definitely recommend this recipe to others.
Zeibkhan Zeib
[email protected]This strata was absolutely delicious! I made it for a brunch party and it was a huge hit. The flavors of the fontina, speck, and onions were perfect together, and the bread was cooked to perfection. I will definitely be making this again!