I’ve perfected the strata. It was good before, but now it’s awesome.
Kyle will tell you the same (unless it means he’ll have to share with you, in which case he may lie in order to save more for himself).
Kale & Tomato Strata
Ingredients:
- ~6 oz (approximately 1/3 of a 1 lb loaf) sourdough, cubed
- 3 kale leaves, de-stemmed and ripped into bite sized pieces
- 1/3 cup diced tomatoes
- 2 cups plain 2% greek yogurt
- 3 eggs
- 1/2 cup water
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 1/4 tsp dried parsley
- 1/4 tsp dried basil
- 1/4 tsp dried thyme
- salt & pepper (to taste)
- 1/4 cup shredded parmesan
Directions:
Preheat oven to 350 degrees. Spray 7×11 baking pan with non stick (or grease with oil).
Cut bread into cubes (approximately 1/2 inch x 1/2 inch) and add to pan. Next add tomatoes and shredded pieces of kale evenly throughout the pieces of bread.
In a mixing bowl, combine yogurt, eggs, water and spices. Stir to combine, but don’t worry about getting uniform texture (it’s okay to have the eggs not completely mixed).
Pour over the bread and veggies. Use a spoon to distribute everything evenly and make sure most of the bread and veggies are coated.
Top with shredded parmesan.
Bake for 35 minutes (at 350 degrees).
The aroma…ooooh buddy.
When it’s fresh out of the oven, it’s super soft and eggy. But the texture doesn’t change too much even when eaten as leftovers. I think this is due to the fact that the eggs don’t get totally mixed in. There are tomato parts, and yogurt soaked bread parts, and cheesy kale parts – all with the goodness of eggs interspersed.
In other words, it’s wonderful.
Notes:
Dried out/older bread works well for this. I usually try to plan ahead and buy a baguette a few days before I plan on making the strata.
To reduce FODMAPs, omit garlic and onion powders and use non-wheat bread. To make lactose free, use a non-dairy yogurt (ie coconut) with nutritional yeast instead of parmesan.
Oh look, another one! Because this is one of Kyle’s absolute favorite meals, I’ve made it twice this week alone. He eats it for breakfast lunch and dinner. And that’s fine with me since it’s really simple to make!
If you keep feeding your little one these delicious foods, he is never gonna come out! If it’s a choice between this and milk, I would stay put and continue to get the good stuff!
haha, you make a good point. but to be honest these are kyles breakfasts not mine. [while i occasionally eat greek yogurt i dont eat cheese ever]
Making one for my dinner! Had just about everything I needed, and made a couple of substitutions otherwise. Thanks, Elise. I really enjoy your blog.
How about, once your baby is born, I come and clean your house and do laundry and babysit, and you can cook me food. Okay? Good.
i could be cool w that. maybe you should just move to ca. its not freezing here 🙂
haha trust me, it’s a consideration. Purely due to the weather and the amazing landscapes and cities just a short drive away.
I can’t believe you are still posting and cooking when you are about to pop! Thinking of you (my favorite blogger) and hope it happens ASAP!
i have nothing better to do 🙂
Have you tried to make this with tofu instead of eggs? I’m afraid it wouldnt hold together but this looks so delicious and easy… Already emailed it to my egg loving sister
I hope the horrible reflux issues are resolved after the baby comes, i empathize with the discomfort you have to deal with!
Just found what to make for dinner 🙂 thank you!
ive been wondering about it actually. im tempted to try silken tofu, but like you suggest, im not sure how well itll bind. it may end up more like a pudding consistency, but that doesnt seem too terrible of an outcome either so i think ill give it a try eventually. let me know if you try it though.
This looks awesome! I must put it on the dinner menu for the weekend. Thanks for sharing such wonderful recipes 🙂 Hope the baby comes soon!
I concur Katie – we can do alternate days? There’s not much I won’t do for yummy food like this ! 😉
I’m in the process of moving this weekend and this just helped clean out a lot of the fridge! Thanks!
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