Market Veggie Strata

by | Sep 22, 2015 | 7 comments

Dinner is served with a hearty mix and bake casserole of market fresh veggies, torn sourdough and plenty of herbs that get baked to a delicious roast goodness. Light, healthy and no-fuss make-ahead cooking at its very best.

Market Veggie Strata - Cook Republic

We might not be familiar with the term strata here in Australia but we definitely cook and eat it from time to time. A term coined in the realms of American cuisine, a strata is a layered casserole of sorts baked in a single pan and will often consist of bread, veggies or meat cooked in an egg base. Yes, you guessed it. We probably call it frittata. But I think the main point of difference between a strata and a frittata is the inclusion of torn bread in the former. All naming aside, a strata is a lifesaver of a dish that can be assembled with minimal fuss then either baked straightaway or left to develop flavours in the fridge and popped in the oven when the need for a quick dinner arises.

My market veggie strata is no different. I go to the Hornsby Organic Markets on Thursdays. There is some produce that is available year round and that forms the base of my purely veggie strata. Capsicum, mushroom, sweet potato and spinach along with a loaf of sourdough and plenty of herbs in my market basket ensure that dinner will be highly textural and very satisfying with a lot of hearty roast veggie goodness. You basically take a bit of this and a bit of that in a large bowl with torn bread, herbs, egg and seasoning. You then tip it all in a metal oven-proof tin and bake. I will often cling wrap it for later that evening and then serve it with lots of greens and often a savoury sauce to make a complete meal. The baked strata also freezes well. I have tried it and it has warmed up our nights on days I was too tired to cook. This recipe then goes on rotation in my kitchen over the seasons when I swap seasonal veggies and give it a whole new take. It is without doubt my favourite kind of blank canvas cooking.
Market Veggie Strata - Cook Republic

 

MARKET VEGGIE STRATA

A hearty layered frittata recipe that is made delicious from fresh market produce of veggies, sourdough bread and herbs. This strata can be made year round because of the inclusion of classic veggies like sweet potato, capsicum, mushroom and spinach. Layered with torn sourdough bread, egg and spices; this is a delicious and super quick make-ahead dinner that will reward you with a hearty meal for just 20 minutes of prep.
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Course // Brunch, Dinner, Lunch
Cuisine // Gluten Free, Modern Australian, Vegetarian
Prep Time: 20 minutes
Cook Time: 50 minutes
Servings: 6

Ingredients

  • 2 cups (200 g) cubed sourdough bread
  • 1 (80 g) small red capsicum, diced
  • 4 (40 g) small button mushrooms, sliced
  • 2 (200 g) small sweet potatoes, peeled and sliced
  • 1 cup baby spinach
  • 2 garlic cloves, minced
  • 2 tablespoons Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon olive oil plus extra for drizzling
  • 1 tablespoon fresh thyme plus extra for garnish
  • 8 eggs
  • 1 cup milk
  • salt and pepper to taste

Instructions

  • Place bread, vegetables and garlic in a large bowl. Add the mustard, sauce, vinegar, olive oil and thyme. Toss to combine.
  • Spray a 25cm x 18cm x 6.5cm metal pie dish with cooking spray. Tip the vegetable and bread mixture evenly in to the baking dish and spread evenly.
  • In a separate bowl whisk the eggs until fluffy. Add the milk. Season with salt and pepper and whisk until thoroughly mixed. Gently pour the milk mixture over the vegetables in the baking dish taking care to soak all the bread evenly. Cover with cling wrap and rest in the fridge for 30 minutes or overnight until ready to bake.
  • Bake in a pre-heated oven at 180°C for approximately 45 minutes until cooked through and golden. Drizzle with extra olive oil, garnish with thyme and serve hot.

Notes

This recipe can be easily made gluten free by substituting regular sourdough for a gluten free version.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic

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SNEH

I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!

COMMENTS

7 Comments
  1. Rosa

    Colourful, beautiful and mouthwatering!

    Cheers,

    Rosa

    Reply
  2. Tori

    This is such a lovely dish and I’ll bet it tastes even better than it looks!

    Reply
  3. Sue Fogarty

    For years, following on from my Mum I have made a very simple strata of sliced ripe tomatoes, sliced onions, freshly chopped parsley, torn bread, grated cheese and chunks of butter, sprinkle of sugar on the tomatoes and ground pepper, all to accompany the Sunday roast lamb! My children and grand children still love it. Will try your recipe, sounds delicious.

    Reply
  4. Ana @ The Awesome Green

    I made this strata casserole last night and it was amazing! I added a little tomato sauce because I wanted it more succulent, and it was a delight! Love the recipe and your beautiful photos!

    Reply
  5. Irene

    This was delicious and very easy to prepare- thanks so much!

    Reply
    • Sneh

      Thanks as always for your amazing feedback Irene xx

      Reply

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