Kale and gouda strata

Olive - - COOK -


A strata is sim­i­lar to a frit­tata and of­ten con­tains bread as the carb el­e­ment. The in­gre­di­ents are lay­ered be­fore the egg mix­ture is poured over. It is then left to rest be­fore be­ing baked.

olive oil 2 tbsp

red onion 1, diced

kale 200g, thick stems re­moved, leaves chopped

eggs 8 large

whole milk 700ml

di­jon mus­tard 1 tbsp sea salt Ω tsp black pep­per­corns crushed to make Ω tsp day-old rus­tic bread 300g, cut into 3cm cubes aged gouda or ex­tra-ma­ture ched­dar 150g, grated

• Heat 1 tbsp of oil in a large, deep, lid­ded, heavy fry­ing pan or cast-iron skil­let (about 28cm di­am­e­ter) over a medium heat and fry the onion, cov­ered, for 10 min­utes. Un­cover and con­tinue to cook for 5 min­utes or un­til golden. Tip the onion into a bowl and wipe out the skil­let. Re­turn the skil­let to the heat and add the re­main­ing oil with the kale and 2 tbsp wa­ter. Cover and wilt for 3-4 min­utes. Tip the kale into an­other bowl and again wipe out the skil­let.

• In a large bowl, beat to­gether the eggs, milk, mus­tard and cooked onion, and sea­son with the salt and pep­per.

• Scat­ter the bot­tom of the skil­let with a layer of bread cubes, fol­lowed by the kale and 1/2 the cheese, then re­peat. Pour over the egg mix­ture and chill for a min­i­mum of 4 hours but prefer­ably overnight.

• When ready to cook, heat the oven to 180C/ fan 160C/gas 4. Bake for 45-50 min­utes or un­til golden and set.

PER SERV­ING (8) 352 KCALS | FAT 18.7G SAT­U­RATES 7.9G | CARBS 24.5G | SUG­ARS 6.1G FI­BRE 1.5G | PRO­TEIN 20.6G | SALT 1.7G

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