Italian strata with tomatoes, bell pepper, and Swiss cheese
Recipe from Wolfgang Puck
- Serves 8
Nutrition per serving
- kcal 0
- fat 0g
- saturates 0g
- carbs 0g
- sugars 0g
- fibre 0g
- protein 0g
- salt 0g
- Italian strata with tomatoes, bell pepper, and Swiss cheese
- 1 garlic clove, halved
- Olive oil–flavored nonstick cooking spray
- 1 cup finely shredded reduced-fat
- Swiss cheese
- 1 large red bell pepper, roasted, peeled, seeded, and torn into thin strips
- 2 large ripe tomatoes, cored and thinly sliced
- 3 large eggs
- 3 large egg whites
- 2 cups buttermilk
- ½ tsp red pepper flakes
- ½ tsp dried oregano
- ½ tsp sea salt
- Freshly ground black pepper
Preheat the oven to 175C.
With a sharp bread knife, cut the bread into slices ¾ inch thick. Rub one or both sides of each bread slice with the cut sides of the garlic clove halves, using more or less depending on how garlicky you want the strata to be. Then, cut the bread into ¾-inch cubes.
Lightly coat the inside of a 12X10-inch baking dish, gratin dish, or a heavy nonstick 10-inch skillet with nonstick cooking spray.
Place the bread cubes in the dish in a single, even layer. Evenly sprinkle half of the cheese over the bread. Layer the bell pepper strips and tomato slices on top, and then sprinkle the remaining cheese over the layer of peppers and tomatoes.
Put the eggs and egg whites in a mixing bowl and beat lightly with a fork. Add the buttermilk, red pepper flakes, oregano, and salt and pepper to taste and beat until thoroughly combined.
Pour the egg mixture evenly over the layered ingredients in the baking dish.
Bake the strata until it looks slightly puffed up and the top is golden brown, 45 mins to 1 hr. Remove the dish from the oven and let it set at room temperature for at least 10 mins before using a large serving spoon to scoop it onto individual serving plates.