Ready In: 50 mins
Prep: 10 mins
Cook: 30 mins
Yields: 8 Servings
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.