- Calories 411
- Caloriesfromfat 28%
- Fat 12.7g
- Satfat 6.6g
- Monofat 3.9g
- Polyfat 1.2g
- Protein 21.3g
- Carbohydrate 53.4g
- Fiber 4.6g
- Cholesterol 143mg
- Iron 3.9mg
- Sodium 609mg
- Calcium 310mg
Fontina, Asparagus, and Leek Strata
Stratas are meant to be put together in advance and refrigerated overnight or at least 4 to 6 hours before baking, which makes them ideal for a plan-ahead brunch or supper. Instead of adding a final layer of bread to the top, I prefer to use breadcrumbs, which are less dense. For bread, use sturdy day-old sandwich bread or an Italian bread, sliced about 1/4-inch thick.
How to Make It
Step 1
Melt butter in a large nonstick skillet over medium-high heat; add asparagus, leeks, and water. Bring to a boil; cover, reduce heat, and simmer for 10 minutes or until tender, stirring occasionally. Stir in parsley, tarragon, lemon rind, salt, and 1/8 teaspoon pepper.
Step 2
Arrange half of bread slices in a single layer in a 13 x 9-inch baking dish coated with cooking spray. Top bread slices with half of asparagus mixture, and sprinkle with 1/2 cup cheese. Repeat procedure with the remaining bread, asparagus mixture, and 1/2 cup cheese.
Step 3
Combine 1/8 teaspoon pepper, milk, eggs, and egg white, and stir with a whisk until well-blended. Pour the milk mixture over strata. Cover strata, and chill for 8 hours or overnight.
Step 4
Preheat oven to 400°.
Step 5
Uncover strata; sprinkle with breadcrumbs. Bake at 400° for 40 minutes or until set.
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RVLost's Review
I made this as a vegetarian option for Easter since we have two vegetarians in the family. It was popular with the meat-eating crowd as well.
London1's Review
Very easy to make. I didn't read the directions thoroughly so only made it a couple hours ahead of time and it was still great. I served it with hot sauce to spice it up a bit.
cook2relax's Review
I made this dish as a side for Easter dinner..BLAH. I made it as written (I rarely do) and it turned out very bland. My brother liked it after seasoning it at the table but nobody else at the table even finished their first portion. I think it could be improved with additional flavor, maybe garlic, some onion and more pepper? I don't know if I'll try it again though.
atosteson's Review
This is a very nice brunch dish with great flavors that I've served for a variety of special brunch gatherings including my mother's b-day & New Year's Day. It often takes longer than anticipated to bake. Sometimes there is too much moisture in the dish and some liquid needs to be drained from the dish before serving.
oldruth's Review