Root Vegetable Egg Strata

Root Vegetable Egg Strata

This dish lends itself to entertaining. Since it needs to be prepared ahead of time you can make it the day before and let it sit in the refrigerator overnight. Be creative with your ingredients; try it with your favorite cheese, vegetables and meats or with what you have on hand.

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Ingredients

2 medium sized turnip in 1/2 inch cubes
2 fennel bulbs diced
2 leeks (chopped fine and washed well)
8 large eggs (lightly beaten)
  Salt and pepper to taste
  pinch of nutmeg
1tbspbutter or non-stick spray
2tbspolive oil
1cStonyfield Organic Whole Milk
2cStonyfield Organic Whole Milk Plain Yogurt
3cbread cubes (day old French bread works best)
2cshredded Gruyere cheese

Directions

  1. Preheat oven 350°.

  2. Spray or butter soufflé dish (5 inches deep and 10 inches in diameter).

  3. Toss turnip, fennel, and leeks in a bowl with olive oil, salt and pepper.

  4. Roast for 15 minutes.

  5. In the meantime mix together eggs, milk, and yogurt add salt, pepper and nutmeg.

  6. Add a single layer of bread cubes in the bottom of soufflé dish.

  7. Add a layer of root vegetables and then gruyere.

  8. Repeat until all ingredients are used.

  9. Press into dish with hands.

  10. Slowly pour egg mixture into dish until all is absorbed.

  11. To help the egg mixture absorb better, poke holes through the top of the dish.

  12. Refrigerate for at least 3 hours or overnight.

  13. Bake for 40 minutes.

  14. Serve warm.

Nutrition Information

320
CALORIES
20g
TOTAL FAT
22g
PROTEIN
View Complete Nutrition Information
Nutrition Facts
Amount Per Serving
320
180
% Daily Value*
Total Fat 20g
Saturated Fat 9g
Trans Fat 0g
Cholesterol 255mg
Sodium 350mg
Total Carbohydrate 16g
Dietary Fiber 2g
Sugars 6g
Protein 22g
* Percent Daily Values are based on a 2,000 calorie diet.

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© Copyright 2011 Stonyfield Farm, Inc.