Strata with Roasted Red Peppers, Tomatoes, Basil, and Feta


Strata. Frittata. Quiche. I couldn’t tell you the technical differences between all of these similar, yet different, egg dishes. To me, the Fritatta is more like an omelet, finished in the oven. A quiche involves a crust. And a strata is more ‘puffy’. Or, an egg casserole…if you will.

We tend to gravitate towards the strata end of the spectrum. It’s very hands off and can be prepared in the morning or night before (however, I have had enjoyable results when we did not prepare it in advance). It’s perfect for breakfast, brunch, or, most often for us, dinner.

This meal is a template. Once you have that ‘idea’ of bread, eggs, and milk you can play around with the veggies, cheese, and meat options to produce a different flavour combination. There are tonnes of different milk/egg ratios out there…here is one more.

This fed the two of us, but my husband likes to eat all the things. Double or triple as necessary for your family unit!

½ loaf hearty bread, cut into 1 inch cubes (this is a multigrain loaf)
6 eggs
1 ½ cups milk
½ jar roasted red peppers (about 1-2 peppers), diced
Handful of basil leaves, chopped
½  tomato (or handful of cherry tomatoes), seeded and diced
50g feta cheese, crumbled
Salt and pepper


  1. Grease a glass pie dish/baking vessel of your choice.
  2. Whisk together eggs, and milk. Add peppers, basil, tomato, and salt and pepper.
  3. Layer bread on bottom of dish. Pour egg mixture over bread, ensuring all the bread is coated (but not necessarily covered). Top with feta cheese. Let sit until ready to bake, at least 15-20 minutes (or covered in the fridge if preparing in advance).
  4. When ready, preheat the oven to 350F.  Bake for 50-60 minutes, or until puffed and cooked through.

Adapted from:
Smitten Kitchen
Canadian Living
Joy of Cooking


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