This breakfast strata recipe, loaded with onions, leeks and asparagus, is a great way to serve eggs to a crowd for brunch.
MAKES 8 SERVING/ TOTAL TIME 2 HOUR 15 MINUTES
2 slices dense multigrain bread
12 large eggs
½ cup low-fat milk
1/2 cup dry white wine or low-fat milk
1 tablespoon dry mustard
1 teaspoon freshly grated nutmeg
¾ teaspoon salt
1 teaspoon freshly ground pepper
1 tablespoon extra-virgin olive oil
3 cups halved and very thinly sliced sweet onions
1 cup thinly sliced leek(s), white part only
2 cloves garlic, minced
1 bunch thin asparagus (about 1 pound), trimmed and cut into 1-inch pieces
1/4 cup chopped scallions or fresh chives
3 very thin slices prosciutto (about 1 1/2 ounces), torn into strips
½ cup freshly grated Parmigiano-Reggiano cheese, divided
2 tablespoons chopped fresh parsley
2 tablespoons chopped fresh mint
2 tablespoons lemon zest (optional)
Cut bread into 1/4-inch cubes. Whisk eggs in a large bowl. Whisk in milk, wine dry mustard, nutmeg, salt and pepper. Stir in the bread. Let stand at room temperature while you prepare the vegetables. Heat oil in a large skillet over medium heat. Add onions, leek and garlic; cook, stirring frequently, for 5 minutes. Reduce heat to low and continue cooking very gently, stirring occasionally, until the onions have a little color and appear almost melted, 30 to 45 minutes more. Meanwhile, bring 1 inch of water to a boil in a medium skillet. Add asparagus, cover and cook for 2 minutes. Transfer to the prepared baking dish and spread into an even layer. Sprinkle the asparagus over the onion mixture If the egg mixture and vegetables were refrigerated overnight, remove from the refrigerator, uncover and let stand at room temperature for 1 hour.
Preheat oven to 350 degrees F. Bake the strata just until firm to the touch in the middle and an instant-read thermometer inserted into the center registers at least 160 degrees F, 30 to 40 minutes.
3.8g saturated fat,