Spring Strata

Spring Strata | Anecdotes and Apple Cores

Mother’s day. My first. We’ll be celebrating at our house with both my family and Ryan’s family. I’m still tossing around menu ideas, but I know something spring-like will be in order. The weather has been perfect here. Warm days, cool evenings, and flowers blossoming along every path we walk. Ryan and my father have been working tirelessly in our yard (ie wasteland). They are making progress and I’m dreaming of flower beds, green grass, and outdoor dinner parties.

Spring Strata | Anecdotes and Apple Cores

This spring strata came together quickly on Sunday morning. If I had enough foresight, I could have prepared it Saturday night. Stratas often do even better if they’re allowed to sit in the refrigerator for ten to twelve hours. The asparagus I used came from a local farm and had been picked only the day previous. I roasted the asparagus along with the bell pepper to bring out the sweetness of the vegetables. Then, I tossed together bread, feta cheese, and the vegetables in a medium casserole pan. A quick mix of egg and milk was poured over top, and then the strata was ready to bake.

StrataMy dearest friend and I went out for a planning session yesterday (we co-founded cord). We left our husbands with the babies and this strata. By the time we came home, most of it was gone.

Spring Strata

1/2 bunch spring asparagus

1 red bell pepper

1 tablespoon olive oil

1 loaf artisan bread (I used a lovely nine-grain from Old School Bakery), torn into three inch pieces

1/2 cup feta cheese

5 eggs

1 1/2 cups whole milk

Fresh oregano or basil, chopped

Salt and Pepper

Preheat oven to 400 degrees Fahrenheit. Chop asparagus and bell pepper into two-inch pieces. Toss gently with olive oil and spread on a baking sheet. Roast vegetables in preheated oven for fifteen minutes.

Meanwhile, butter a medium casserole dish. Arrange a layer of torn bread on the bottom, sprinkle with 1/4 cup feta cheese. Once vegetables finish roasting, arrange half of asparagus and bell pepper on top. Repeat with a second layer of bread, cheese, and vegetables.

In a large bowl, whisk together eggs, milk, and fresh herbs. Gently pour over strata, allowing egg mixture to make contact with each piece of bread. Sprinkle with salt and pepper and bake in 350 degree Fahrenheit oven for 30-35 minutes. Remove and serve warm.

21 thoughts on “Spring Strata”

  1. Nancy @ gottagetbaked

    You’re going to have such a wonderful Mothers Day this year, Monet! I can’t wait to see what you whip up for the celebration. As for this strata – wow! I love breakfast foods above all else and this looks so fresh, healthy and tasty. I love all the beautiful vibrant vegetables in there. Happy Monday!

  4. Megan

    The strata sounds wonderful. Definitely a nice spring dish. My dad and husband spent the weekend working on our yard too.

  5. Ashley

    Beautiful strata! Especially with the asparagus! I love making them for brunches … so easy to prep at night and then just bake the next day! Hope you had a great weekend Monet!

  6. Gina

    I bet it was polished off when you got home. I love all the veggies you added to your strata. I hope you have one wonderful Mother’s Day!
    -Gina-

  9. marcie

    This strata looks amazing with all of those spring veggies, and feta cheese sounds like a lovely addition! What a great spring time breakfast or brunch!

  13. Kelly @ Inspired Edibles

    Hundreds of dewdrops to greet the dawn,
    Hundreds of bees in the purple clover,
    Hundreds of butterflies on the lawn,
    But only one mother the wide world over.
    ~ George Cooper

    Happy First Mother’s Day Beauty ♡.

  14. sallybr

    You do realize you cannot trust a bunch of guys to watch a stratta, right? Tough lesson to learn, but you are a fast learner

    Thinking of you as Mother’s Day approaches! so exciting, your first!!!!!

  16. Amy @ Elephant Eats

    Awwww, so excited for your first Mother’s Day! Isn’t it weird to think that a year ago Lucy hadn’t yet entered this world?! This strata sounds great. I’m glad you mentioned the friend you founded cord with because it reminded me I still haven’t gotten back to you!…whoops.

  17. John@Kitchen Riffs

    I predict you’re going to have a memorable Mother’s Day! Lovely strata — I haven’t made one of these in forever. Great ingredients in yours — the flavor must have been amazing. Thanks for this.

  19. Ruby @ The Ruby Red Apron

    How exciting! Your first Mother’s day! May it be a very amazing day for you! 🙂
    This strata looks lovely with all those pretty spring veggies. I’ve actually never tried a strata before but it sure sounds good… I’m feeling tempted to give it a try soon!

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