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Categories:Viewed: 40 - Published at: 5 years ago
Ingredients
- 1 12 tablespoons olive oil
- 4 ounces arugula
- 8 ounces cipollini onions, cut into 1/8-inch slices
- 3 garlic cloves, minced
- 8 eggs
- 2 12 cups half-and-half
- 3 ounces asiago cheese, shredded
- 2 teaspoons salt
- 1 teaspoon fresh ground pepper
- 4 ounces French bread, crusts removed, cut into 1/2-inch cubes and dried overnight or toasted in oven
Method
- In a saute pan over medium heat, warm 1/2 Tbs.
- of the olive oil.
- Add the arugula and saute until just wilted, 2 to 3 minutes.
- Drain in a colander.
- In the same saute pan over medium heat, warm the remaining 1 Tbs.
- oil.
- Add the onions and saute until caramelized, about 15 minutes.
- Add the garlic and saute until aromatic, about 1 minute.
- Remove from the heat.
- In a large bowl, whisk together the eggs, half-and-half, cheese, salt and pepper.
- Stir in the bread, arugula and onions.
- Transfer to a braiser, cover and refrigerate for at least 1 hour or up to overnight.
- Preheat an oven to 350 degrees F.
- Uncover the strata and transfer to the oven.
- Bake until golden brown and cooked through, about 1 hour.
- Let stand for 5 minutes before serving.
