0

NaBloPoMo Day 22: Catch Up with the Farmshare Breakfast Strata

NaBloPoMo Day 22: Catch Up with the Farmshare Breakfast Strata

Someday I will develop a taste for rhubarb, daikon and massive quantities of kale. But until that day comes, I’m going to stick to my pattern of bringing home the farmshare each week, throwing the veggies in the crisper drawer, and then when the drawer is full dig through desperately brainstorming something, ANYTHING to make with all these veggies before they rot, and cursing myself for not getting around to it earlier.

One of my favorite techniques for using a lot of veggies at once is roasting:  Cut up a whole bunch of stuff (it’s good if the things you pick have similar densities, like potatoes/carrots/winter squash or zucchini & bell peppers), toss with olive oil & seasonings, and roast at 400 degrees until it reaches desired level of cooked-ness (my preference is burned beyond recognition).

Another techniques is to make a strata.  I’ve had mixed success in the past, but the one I made this weekend hit all the marks.  Since you cook the veggies before mixing them in with the eggs, you can use whatever veggies you have sitting around from your farmshare, threatening to rot if you don’t COOK THEM SOON.

strata

Elizabeth’s Clean Out the Crisper Strata

Ingredients (unless otherwise specified, these ingredients are measured in the highly scientific amount of “whatever feels right”)

-Onions (I also had a couple of shallots, so I threw them in too)

-Garlic

-Vegetables, cut up into smallish pieces (in my case, I had a ton of swiss chard)

-Shredded cheese

-Oil for pan

-about 1 tsp salt, 1/2 tsp pepper and other amounts of seasonings as desired

-1 dozen eggs

-Not necessary but a very nice touch: stale baguette (or bread) & milk

strata

Directions:

  1. Preheat oven to 350 degrees
  2. Cut up onions & garlic and cook in pan with olive oil for a couple minutes
  3. Add in the other vegetables and cook steadily. Add the more dense vegetables first (here: the cut up chard stems), and the less dense vegetables later because they take less time to cook (here: the chard leaves). Cook until everything is obviously cooked, but not SO long that it’s a soggy mess.
  4. Spray some oil in a baking pan.  If you have some stale bread or baguette, slice it up and line the bottom of the pan with it. Then pour some milk (like 1/2 cup or so) on it. You don’t have to saturate the bread, but put enough on there that the bread starts soaking it in.
  5. Beat 1 dozen eggs long enough that the yolks are all mixed in, just lie if you are making scrambled eggs. Mix in shredded cheese salt, pepper and other seasonings (except for red pepper flakes).
  6.  Scoop the veggies on top of the soaked bread in the baking pan (if you didn’t go with the bread, just put the veggies in a greased baking dish).  Then pour the egg mixture all over it. Be careful about it and do not over fill the pain, because the strata will expand while cooking.  Sprinkle with red pepper flakes.
  7. Bake until the strata begins pulling away from the sides of the pan, and the middle has set.  I think it took around 40-45 minutes.

Serve with salsa, sour cream or hot sauce!

Leave a Reply

Your email address will not be published. Required fields are marked *