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WILMINGTON, NC (WWAY) — With the Oscars Sunday night, you might want to start the day off with something “Hollywood.”

Alicia Ross has a brunch dish that’s perfect for the occasion. It’s something that’s comforting, but still has that razzle-dazzle.

She shares it with us in this week’s edition of Kitchen Scoop.

SERVES 4 – START TO FINISH: 45 minutes

Recipe Directions

4 eggs
1/2 cup skim milk
2 tablespoons grated Parmesan Cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces (about 2 cups) hearty whole wheat bread or baguette, cut in 1-inch cubes
2 teaspoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 teaspoon dried Herbs de Provence
1/4 cup crumbled goat cheese

1. Preheat oven to 400 degrees.
2. Spray a small shallow (6 x 10 x 1.5 inch – 1.5 quart capacity) casserole dish with nonstick cooking oil spray. In a medium bowl beat together the eggs, milk, salt and pepper. Add the bread and toss until well coated. Pour into prepared casserole. Set aside.
3. In a medium skillet, heat the oil over medium heat and sauté the onion and red pepper until soft, about 5 minutes. Add herbs and toss well. Spread vegetables over the egg and bread mixture. Dot with cheese. Bake until top is puffed and light golden brown and center is firm, about 25 minutes.

© 2013 Kitchen Scoop, LLC – please visit us online at www.kitchenscoop.com where you can find more of our recipes!

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1 Comment on "Kitchen Scoop: Red Pepper and Goat Cheese Strata"


Kitchen Scoop
2015 years 9 months ago

Sorry everyone for not having the recipe until now! Enjoy!

Goat Cheese and Red Pepper Strata
SERVES 4 – START TO FINISH: 45 minutes
Recipe Directions

4 eggs
1/2 cup skim milk
2 tablespoons grated Parmesan Cheese
1/4 teaspoon salt
1/4 teaspoon ground black pepper
4 ounces (about 2 cups) hearty whole wheat bread or baguette, cut in 1-inch cubes
2 teaspoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped onion
1/2 teaspoon dried Herbs de Provence
1/4 cup crumbled goat cheese

1. Preheat oven to 400 degrees.
2. Spray a small shallow (6 x 10 x 1.5 inch – 1.5 quart capacity) casserole dish with nonstick cooking oil spray. In a medium bowl beat together the eggs, milk, salt and pepper. Add the bread and toss until well coated. Pour into prepared casserole. Set aside.
3. In a medium skillet, heat the oil over medium heat and sauté the onion and red pepper until soft, about 5 minutes. Add herbs and toss well. Spread vegetables over the egg and bread mixture. Dot with cheese. Bake until top is puffed and light golden brown and center is firm, about 25 minutes.

© 2013 Kitchen Scoop, LLC – please visit us online at http://www.kitchenscoop.com where you can find more of our recipes!

 

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