Kale and gouda strata
1 HOUR 15 MINUTES + CHILLING | SERVES 6-8 EASY |
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