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Sicilian-style Strata





Yields
Makes 8 servings

Because they can be assembled ahead and baked at the last minute, stratas make great brunch entrées. Roxanne Chan also likes to serve this at lunch or dinner.

Sicilian-style Strata




James Carrier
 1 loaf (1 lb.) crusty, Italian-style bread, cut into 1-inch cubes
 4 ounces thick-sliced prosciutto or ham, diced
 1/4 cup chopped canned roasted red peppers
 1/4 cup thinly sliced green onions
 1/2 cup grated parmesan cheese
 1 can (14 1/2 oz.) chopped tomatoes
 1/4 cup pitted black olives, coarsely chopped
 1/2 cup shredded mozzarella cheese
 6 large eggs
 3 cups milk
 2 teaspoons dried Italian seasoning blend
 1/2 teaspoon salt
 1/2 teaspoon pepper
 1/4 cup chopped parsley
 2 tablespoons drained capers
Step 1
1

Spread half the bread cubes level in a lightly oiled 9- by 13-inch baking dish. Top evenly with prosciutto, peppers, green onions, and parmesan cheese. Spread remaining bread cubes level on top, followed by tomatoes, olives, and mozzarella.

Step 2
2

In a bowl, whisk eggs, milk, Italian seasoning, salt, and pepper to blend. Pour over layered ingredients. Cover and chill at least 1 hour or up to one day.

Step 3
3

Bake in a 325° regular or convection oven until center of strata is set and top is lightly browned, 40 to 50 minutes. Sprinkle evenly with parsley and capers. Let stand 10 minutes, then cut into squares. Serve warm or at room temperature.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories362
% Daily Value *
Total Fat 14g18%

Saturated Fat 6g30%
Cholesterol 193mg65%
Sodium 1179mg52%
Total Carbohydrate 37g14%

Dietary Fiber 2.5g9%
Protein 21g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.