Stratta

Stratta is easy and makes everyone happy.

After a full day of cooking at the Wednesday Community Meal, I sometimes find it hard to get up the energy to cook another full meal in the evening for my family. I love to cook but after preparing food for hundreds, I'm beat.

The solution is easy meals that make my family happy. Last night I made a stratta topped with sliced tomatoes from the garden and sharp cheddar cheese. It came together in minutes and my family loved it. Add a dish of fresh fruit and you've got a well-rounded meal.

Stratta
(Serves 4 to 6)

4 slices bread, diced (I like to use whole grain bread because it's more nutritious)
2 tablespoons olive oil
1 teaspoon Italian seasoning
1 teaspoon sea salt, divided
1 teaspoon black pepper, divided
10 eggs
1/4 cup milk
2 large tomatoes, sliced
1/2 cup sharp cheddar cheese, shredded

Preheat the oven to 375 degrees.

Lightly grease a 10-inch glass pie pan or baking dish. Toss the diced bread with the olive oil, Italian seasoning, 1/2 teaspoon of salt and 1/2 teaspoon of black pepper. Put the bread in the baking dish and toast in the hot oven for 7 minutes or until golden brown. You might want to toss the bread mid-toasting to make sure all the sides get crispy.

In a large bowl, whisk the eggs with the milk and the remaining 1/2 teaspoons of salt and black pepper. Mix well and pour over the toasted bread. Top with the tomato slices and bake for 20 minutes or until almost done.

Remove from the oven and top with the shredded cheese. Return the stratta to the oven and continue baking until done. The center will be set and the edges brown.

Slice into wedges and serve with fresh fruit.

The stratta is easy to slice and serve.