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Breakfast strata. Strata is a family of layered casserole dishes in American cuisine. The most common modern variant is a brunch dish, made from a mixture which mainly consists of bread, eggs and cheese. It may also include meat or vegetables. The usual preparation requires the bread to be layered with the filling in order to produce layers .
Whisk 2 cups milk (whole or 2%), 5 eggs, 1/2 tsp salt, 1/2 tsp pepper, and the juice of half a lemon. Cut a baguette or Ciabatta bread into cubes (about 12 oz, or 6 cups) and place into a greased baking dish (I rub it with a buttered paper towel).
The other frittata he made omits the onions. Tropea onions are native to Italy, and they are sweeter than your standard yellow or red onion, bringing a balance of flavor to savory dishes.
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This was originally a general term for cooking eggs in a frying pan (or skillet in the US), anywhere on the spectrum from fried egg, through conventional omelette, to an Italian version of the Spanish omelette, made with fried potato. Outside Italy, frittata was seen as equivalent to "omelette" until at least the mid-1950s. [1]
HEAT oven to 375°F. Bake strata, covered, 30 min. or until knife inserted in center comes out clean. Sprinkle with remaining shredded cheese; bake, uncovered, 10 min. or until cheese is melted. Make Ahead: Strata can be refrigerated up to 24 hours before baking as directed.
Whisk 2 cups milk (whole or 2%), 5 eggs, 1/2 tsp salt, 1/2 tsp pepper, and the juice of half a lemon. Cut a baguette or Ciabatta bread into cubes (about 12 oz, or 6 cups) and place into a greased ...
Plus, the frittata could feed a bunch, a bonus for the Italian-American family of six. Great for breakfast, brunch or dinner, it made many appearances on the Mauro family table when Jeff was ...