Savory and Versatile Vegetable Strata

60 mins


  • 12 large eggs
  • 1 cup cream or milk ( can add more or less depending on how you like your eggs)
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 4 cups cubed bread (stale or toasted bread works well)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 2-3 cloves garlic, minced
  • 1 cup assorted vegetables, chopped (we used frozen artichokes, pitted kalamata olives, and roasted red peppers)
    • The artichokes we used were Boticelli and come already cleaned and quartered
  • 15oz spinach
  • 1 cup shredded mozzarella (or your favorite cheese)
  • 1 cup of parmesan
  • 1/4 cup chopped fresh parsley (optional)

Cooking Guide

  1. Preheat the oven: Preheat your oven to 375°F (190°C). Lightly grease a 9x13 inch baking dish.
  2. Whisk the egg mixture: In a large bowl, whisk together the eggs, milk, cream, oregano, salt, and pepper.
  3. Prepare the vegetables: Heat olive oil in a skillet over medium heat. Add the onion and garlic and cook until softened, about 5 minutes. Add your chosen chopped vegetables and cook for an additional 5-7 minutes, or until tender-crisp. Season with a pinch of salt and pepper. 

a.   If using frozen artichokes add those for 1-2 minutes before adding other add-ins.

b. Add spinach last

  1. Assemble the  strata: In the bowl, combine eggs, the cubed bread, cheeses, and vegetables. Combine and transfer into a prepared baking dish.
  2. Bake: Bake the strata for 40-45 minutes, or until the center is set and a toothpick inserted comes out clean.

Serve: Let the strata cool slightly before serving. Garnish with chopped fresh parsley (optional) and enjoy warm.