Daily Herald - Suburban Chicago's source for news This copy is for personal, non-commercial use. To order presentation-ready copies for distribution you can: 1) Use the "Reprint" button found on the top and bottom of every article, 2) Visit reprints.theygsgroup.com/dailyherald.asp for samples and additional information or 3) Order a reprint of this article now.
Article updated: 3/7/2013 10:00 AM

Mediterranean Strata

6 eggs

cup milk

cup half-and-half

teaspoon salt

teaspoon dried oregano

1/8 teaspoon white pepper

3 slices white sandwich bread, cubed

1 cup crumbled feta cheese

1 cup chopped frozen spinach, thawed and drained

1 cup roasted red peppers, diced

Coat a 9-by-13-inch baking dish with cooking spray.

In a medium bowl, whisk together the eggs, milk, half-and-half, salt, oregano and white pepper.

In the prepared baking dish, layer half each of the bread, cheese, spinach and red peppers, then repeat using the remaining ingredients to create a second layer of each. Pour the egg mixture evenly over the layers, gently pressing with a fork to make sure all of the ingredients are submerged.

Cover the baking dish with foil, crimping the edges tight. Refrigerate for at least an hour, or up to overnight (longer is better).

When ready to cook, heat the oven to 350 degrees. Uncover and bake the strata for 1 hour, or until puffy and a knife inserted at the center comes out clean.

Serves four.

Deborah Pankey, Daily Herald; inspired by Elizabeth Karmel

Copyright © 2014 Paddock Publications, Inc. All rights reserved.