Ingredients
- 2 tablespoons olive oil
- 1 onion, thinly sliced
- 1 teaspoon crushed red pepper flakes
- 1 pound asparagus, trimmed and cut into ½-inch lengths
- 1 bunch of swiss chard, stems removed and leaves thinly sliced
- Salt and black pepper, to taste
- 6 large eggs
- 3 cups milk
- 8 cups 1-inch cubed bakery-style whole wheat bread
- 1 ½ cups shredded gruyere cheese
- 1 cup cherry tomatoes, sliced
Instructions
- Spray a 9x13-inch baking pan with cooking spray. Set aside. Preheat oven to 350ºF.
- Heat the oil in a large skillet over medium heat. Add in the onion and red pepper flakes. Sauté for 4-5 minutes, or until tender. Stir in the asparagus and cook for 2-3 minutes. Add in the swiss chard leaves and cook until wilted, 2-3 minutes. Season to taste with salt and black pepper. Set aside.
- In a large bowl, whisk together the eggs and milk. Season to taste with salt and black pepper. Set aside.
- Place half of the bread cubes in the prepared baking dish. Top with half of the veggies and half of the cheese. Repeat with remaining bread, veggies, and cheese.
- Pour the egg mixture over the bread, veggies, and cheese. Press down with a spatula to make sure all of the bread cubes get soaked. Do this every 5 minutes for 15 minutes.
- Scatter the cherry tomatoes over the top of the strata. Bake, uncovered, for 45-50 minutes or until golden brown and set. Let cool for 5 minutes before serving.
Nutrition (estimated per serving)
Calories: 839kcalCarbohydrates: 106gProtein: 47gFat: 26gSaturated Fat: 10gPolyunsaturated Fat: 3gMonounsaturated Fat: 11gTrans Fat: 1gCholesterol: 159mgSodium: 1134mgPotassium: 935mgFiber: 18gSugar: 20gVitamin A: 1438IUVitamin C: 6mgCalcium: 646mgIron: 8mg
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