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! Smoked Gouda & Ramp Strata Go to recipes By Stonyfield Vegetarian American Main Dishes Quick MealsHere'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 Level: Easy Prep: 10 mins Cook: 30 mins Yields: 8 Servings Print RecipeIngredients1/2 lb ramps (white root ends and leafy tops separated)3 T olive oil1/2 of a small red pepper (minced)3/4 t salt1/2 t black pepper5 sli white sandwich bread (cut into 1/2-inch pieces)4 eggs2 egg whites1 c Stonyfield Organic 1% Milk1/2 c Stonyfield Organic Low Fat Plain Yogurt1 c shredded smoked Gouda cheesedirectionsStep 1Heat oven to 425°.Step 2Trim 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.Step 3Heat 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.Step 4Add 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.Step 5Meanwhile, whisk together eggs, egg whites, milk, yogurt, Gouda, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper and ramp mixture.Step 6Pour 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.