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Vegetable Egg Strata

August 6, 2010

My mom made this and I absolutely loved it, so I had to get the recipe. (Sorry there’s no picture.)  I made this for dinner last night and paired it with sweet corn and fresh mozzarella, basil, and tomato salad. It’s a simple recipe that you can get creative with by using different types of cheeses and breads. I also add some fresh or dried herbs to the mixture to give some more flavor.

Vegetable Egg Strata

1 TBSP. butter
1 small onion, diced
1 small zucchini, sliced
1/4 cup red pepper, diced
2 cups french bread (Try whole wheat sundried tomato or herb bread instead for a healthier and tastier alternative)
1/3 cup shredded cheddar or Monterey jack
4 large eggs, beaten
3/4 cup milk
salt pepper to taste

Melt butter in large skillet and sizzle vegetables until tender. Add bread cubes and mix quickly, then pour mixture into greased 8-inch-square pan. Top mixture with cheese. In bowl, mix eggs, and milk, then pour over mixture in pan. Bake at 375 degrees for approximately 45 minutes.

Perfect for breakfast, lunch, or dinner!

2 Comments leave one →
  1. August 12, 2010 1:43 pm

    you never have to apologize for lots of food posts 🙂

    what herbs have you enjoyed adding to this?

  2. lisa ayers permalink
    August 15, 2010 5:54 pm

    Basil, dill, fresh or dried, I’ve also used dried combos like garlic/basil, sundried tomatoe/basil or garlic preference is really your culinary desire.

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