Either one you choose would be a great option for breakfast, brunch or even a dinner. I love frittatas because the variations are endless and they're cooked up and on the table in no time.
A simple zucchini and onion frittata has graced our table many times. Mix your eggs with a little bit of milk, grated romano cheese, fresh basil, parsley salt and pepper. Pour over your sauteed zucchini and onions, when your egg mixture starts to set, place the whole pan under the broiler until cooked through and golden in color. Invert onto a platter, garnish with fresh basil. Served along side a nice green salad and a bowl of fresh fruit, it's a wonderful light brunch or dinner!
The thing I like about stratas is you can assemble all the ingredients the night before, then in the morning all you have to do is pull it out of your frig and pop it in the oven! This is a savory egg dish that easily adapts to many different vegetables and cheeses.
Portobello and Asparagus StrataAdapted from the Whole Foods website
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
1 1/2 cups chopped yellow onion, 1/4 teaspoon dried thyme 3 cloves garlic, finely chopped, 1 (8-ounce) package Baby Bella mushrooms, thinly sliced.
1/2 pound asparagus, trimmed and cut into 1-inch lengths, 1 teaspoon salt, 8 eggs, 1 cup milk, 1/2 cup grated parmesan, 2 tablespoons Dijon mustard, 3 tablespoons chopped parsley, Black pepper to taste, 5 cups (1-inch) cubes sourdough bread, 4 ounces herb or plain goat cheese crumbled, feta, or in my case I used fontina.
Here's what you do:
Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, grated cheese, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside. Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight. Preheat oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.
Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, grated cheese, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside. Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight. Preheat oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.
Buon Appetito!
