Ingredients with Measurements:
- 8 large eggs
- 1/2 cup milk
- 1/2 cup heavy cream
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp dried thyme
- 1/4 tsp dried oregano
- 1/4 tsp dried basil
- 1/4 tsp red pepper flakes
- 1/2 cup crumbled feta cheese
- 2 cups fresh spinach, chopped
- 1/2 cup diced onion
- 1/2 cup diced red bell pepper
- 1/2 cup diced green bell pepper
- 1/4 cup grated Parmesan cheese
Special equipment needed:
- 9-inch pie dish
- Mixing bowl
- Whisk
- Cutting board
- Knife
- Skillet
- Oven
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, black pepper, garlic powder, onion powder, thyme, oregano, basil, and red pepper flakes until well combined.
3. Add the feta cheese, spinach, onion, red bell pepper, and green bell pepper to the egg mixture and stir until evenly distributed.
4. Grease a 9-inch pie dish with cooking spray.
5. Pour the egg mixture into the prepared pie dish.
6. Sprinkle the grated Parmesan cheese over the top of the egg mixture.
7. Bake for 35-40 minutes, or until the center is set and the top is golden brown.
8. Let the stratta cool for a few minutes before slicing and serving.
Time:
Preparation time: 15 minutes
Cooking time: 35-40 minutes
Temperature:
375°F
Serving size:
6 servings
Nutritional information:
Calories: 227
Fat: 16g
Carbohydrates: 6g
Protein: 15g
Sodium: 517mg
Sugar: 3g
Fiber: 1g
Substitutions for ingredients:
- Milk: almond milk, soy milk, coconut milk
- Heavy cream: half-and-half, evaporated milk
- Feta cheese: goat cheese, blue cheese, queso fresco
- Spinach: kale, Swiss chard, arugula
- Onion: shallot, scallion, leek
- Bell peppers: poblano pepper, Anaheim pepper, jalapeño pepper
- Parmesan cheese: Pecorino Romano, Asiago, Gruyere
Variations:
- Add cooked bacon or sausage for a meatier version.
- Use different cheese combinations, such as cheddar and Monterey Jack.
- Add sliced mushrooms for extra flavor and texture.
- Use different herbs and spices, such as rosemary and sage.
- Make mini strattas in muffin tins for individual servings.
Tips and tricks:
- Make sure to chop the spinach and peppers into small pieces so they distribute evenly throughout the stratta.
- Use a non-stick skillet to sauté the vegetables for easier clean-up.
- Let the stratta cool for a few minutes before slicing to prevent it from falling apart.
- Leftovers can be stored in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or oven until heated through.
Presentation ideas:
Serve the stratta on a platter with fresh herbs and sliced tomatoes for a colorful presentation.
Garnishes:
Fresh herbs, sliced tomatoes, chopped scallions, or a sprinkle of red pepper flakes.
Pairings:
Fresh fruit, toast, or a side salad.
Suggested side dishes:
Roasted potatoes, garlic bread, or a fruit salad.
Troubleshooting advice:
- If the stratta is not cooked through in the center, cover with foil and continue baking until set.
- If the top is browning too quickly, cover with foil and continue baking until set.
Food safety advice:
Make sure to cook the stratta to an internal temperature of 160°F to ensure it is safe to eat.
Food history:
Stratta is a traditional Italian dish that is similar to a quiche or frittata.
Flavor profiles:
Savory, cheesy, and slightly spicy.
Serving suggestions:
Serve for breakfast, brunch, or as a light lunch or dinner.
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