As soon as the recipe was picked, I made it a few weeks ago. It was amazing. Veggies and cheese piled on top of a crusty baguette soaked in eggs overnight.
My husband and I cut this recipe down to serve two, and it was just right. I followed the recipe fairly closely, except for using white baguettes instead of whole wheat. It seems that you could pretty much put whatever you wanted or had in the house in this strata as far as vegetables are concerned. I thought the combination of mushrooms, broccoli, onions, and the subtly sweet sun-dried tomatoes was pretty perfect.
I have never had strata before, and it was better than any frittata I have had. Perhaps the texture made the difference. The combination of soft eggs and chewy bread is perfect with eggs.
When I poured the batter into the cake pan, the batter filled it to the brim, and it gave me visions of overflowing pans and five-hour-long strata.
Quite the opposite.
I enjoyed it. Now I wish I had a fresh one baking in the oven. Even those who aren’t trying to eat healthily should try this recipe.