- 1/2 lb ramps (white root ends and leafy tops separated)
- 3 T olive oil
- 1/2 of a small red pepper (minced)
- 3/4 t salt
- 1/2 t black pepper
- 5 sli white sandwich bread (cut into 1/2-inch pieces)
- 4 eggs
- 2 egg whites
- 1 c Stonyfield Organic 1% Milk
- 1/2 c Stonyfield Organic Low Fat Plain Yogurt
- 1 c shredded smoked Gouda cheese
Heat oven to 425°.
Trim root ends from ramps and rinse bulb ends under water, removing any loose skin. Separately, cut bulbs and leafy tops crosswise into 1/2-inch slices.
Heat 1 tablespoon of the olive oil in a large oven-safe skillet over medium-high heat. Add ramp bulbs and red pepper to skillet and sprinkle with 1/4 teaspoon each of the salt and pepper. Cook, stirring often, for 3 minutes or until softened. Stir in ramp leaves and cook 1 minute. Remove ramp mixture to a bowl and set aside.
Add remaining 2 tablespoons olive oil and bread pieces to skillet and cook over medium-high heat, stirring occasionally, for 7 minutes or until bread is lightly browned. Remove skillet from heat.
Meanwhile, whisk together eggs, egg whites, milk, yogurt, Gouda, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and ramp mixture.
Pour egg mixture into skillet and gently stir to combine. Press bread down so it is submerged. Transfer skillet to oven and bake at 425°for about 19 minutes or until fully set and strata's internal temperature reaches 160°on an instant read thermometer. Let cool for 5 minutes before serving.
Calories: 220, Calories from Fat: 120, Total Fat: 13g, Saturated Fat: 4.5g, Cholesterol: 130mg, Sodium: 510mg, Total Carbohydrate: 15g, Dietary Fiber: 1g, Sugars: 4g, Protein: 12g, Vitamin A: 15%, Vitamin C: 20%, Calcium: 25%, Iron: 8%