I found this recipe earlier this week and it sounds fantastic! Maybe the guys can make this for the gal in their life on a Saturday or Sunday morning? Just sayin……..
You can make and bake this savory strata all in one fell swoop, or assemble and refrigerate it the night before (but leave the cheese off until morning). Pull it out of the fridge 30 minutes before baking; add the cheese, and pop it into the oven.
If you have vegetarians at your table, feel free to skip the prosciutto and add one teaspoon of smoked paprika instead.
The strata holds up well as a leftover, so enjoy it for breakfast the next day, or pack up a slice for lunch at your desk.
- 1 tablespoon extra-virgin olive oil
- 1 medium yellow onion, chopped
- 2 big handfuls tender greens, such as arugula, dandelion greens, baby kale, or spinach (tough stems removed)
- 1 1/2 cups asparagus, cut into 3/4-inch pieces
- 1 teaspoon kosher salt, divided
- 3 ounces thinly sliced prosciutto
- 2 packed cups cubed crusty bread, such as baguette, or Italian bread (slightly stale is ok)
- 8 large eggs
- 1 cup low fat cottage cheese
- 1 cup 2% milk (or whatever kind you have in the fridge)
- Freshly ground black pepper
- 1 1/2 cups (3 oz) grated Cabot cheddar cheese, divided 1/2 and 1 cup.
Preheat the oven to 350°F.
- Sauté the vegetables: Add oil to a 12-inch ovenproof skillet set over medium heat. I use cast iron, but any ovenproof skillet will do.
- Add the onion and sauté until tender, about 5 minutes. Add the greens, asparagus, and 1/2 teaspoon salt and sauté until the greens wilt, about 2 minutes. Remove from heat.
- Add the prosciutto and bread: Tear the prosciutto slices into smaller pieces and distribute over the vegetables. Add the bread and stir everything together. Leave that to cool while you whisk the eggs.
- Whisk the eggs: In a large bowl, whisk together the eggs, cottage cheese, milk, the remaining 3/4 teaspoon salt, and several generous grinds of black pepper. Add 1/2 cup of the cheese and stir again. Pour the eggs over the vegetables and scatter the remaining cheese on top.
- Bake the casserole: Place the casserole in the oven and bake until it is just set with no obvious liquid remaining, about 35 minutes. It should be a little jiggly. Keep in mind that it will continue to cook a bit once it’s out of the oven.
Serve: Cool for 10 minutes. Cut into wedges and serve.