Chef notes
I've always been a fan of the cheese and broccoli combo, but throw bread in the mix and I'm practically a cheerleader for the trio. This is a hearty, flavorful addition to your Thanksgiving table and a great way to try and get kids to eat broccoli!
Technique tip: Day-old bread works best for this dish. Fresh bread will result in a soggy stratta. If using fresh bread, toast it first.
Swap option: For a lighter version, use whole-wheat bread, low-fat milk and part-skim cheese. You could also swap broccoli for kale or spinach, and you could try out different cheeses, like Gruyère or white cheddar.
Ingredients
- 1 loaf day-old bread (preferably sourdough or a french baguette), cubed
- 8 eggs
- 2 cups whole milk
- 2 tablespoons whole-grain mustard
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/8 teaspoon nutmeg
- 1 tablespoon olive oil
- 1 onion, diced
- 2 cloves garlic, minced
- 1 head broccoli, cut into florets (about 3 cups)
- 1 cup grated mozzarella cheese
- 1/4 cup freshly grated Parmesan
Preparation
1.Preheat oven to 350°F.
2.In a bowl, whisk together the eggs, milk, mustard, salt, pepper and nutmeg. Set aside.
3.In your cast-iron skillet, heat olive oil over medium heat. Add onions, and season lightly with salt and pepper, and sauté for about 5 minutes, until softened. Add garlic and sauté for another minute or so. Add broccoli and sauté for another 10 minutes. Turn off heat.
4.Add the bread and half the mozzarella to the pan and toss to evenly distribute the bread, cheese and broccoli. Pour egg mixture over everything and press it down with a spatula. Top with remaining mozzarella and Parmesan.
5.Bake for 40 minutes, until bubbly and golden. Let cool slightly before serving.
