Here's a quick solution when you're not sure where dinner is coming from. If you don't have these exact ingredients on hand, use whatever cheese and green veggies are available. Dinner is served!
Ready In: 50 mins
Prep: 10 mins
Cook: 30 mins
Yields: 8 Servings
- 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.