Cooking with Scraps: Any-Season Strata · Faith Middleton's Food Schmooze

Name: Cooking with Scraps: Any-Season Strata · Faith Middleton's Food Schmooze
Ingredients: Butter for greasing the baking dish, (plus more (optional) for sautéing the filling ); 6 large eggs; 1-1/4 cups milk ((for an eggier strata, up the amount of eggs; for a mushier strata, add more milk) ); Fine-grain sea salt and pepper, (to taste); Up to 6 cups uncooked or 3 cups cooked vegetables and meat for the filling ((see step 3)); olive oil (for sautéing the filling (unless using butter)); 6 to 8 cups cubed (3/4 to 1 inch) stale bread ((see note above)); 3/4 to 1-1/2 cups grated or crumbled cheese, ( depending on how many cheese nubs you’re trying to clear out (and how cheesy you want it to be))

foodschmooze.org

A strata is a versatile dish for clearing out odds and ends in the fridge, and it’s make-ahead friendly. Stratas also put stale bread to good use.

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Ingredients

Butter for greasing the baking dish, (plus more (optional) for sautéing the filling )
6 large eggs
1-1/4 cups milk ((for an eggier strata, up the amount of eggs; for a mushier strata, add more milk) )
Fine-grain sea salt and pepper, (to taste)
Up to 6 cups uncooked or 3 cups cooked vegetables and meat for the filling ((see step 3))
olive oil (for sautéing the filling (unless using butter))
6 to 8 cups cubed (3/4 to 1 inch) stale bread ((see note above))
3/4 to 1-1/2 cups grated or crumbled cheese, ( depending on how many cheese nubs you’re trying to clear out (and how cheesy you want it to be))