Mediterranean Vegetable and Feta Strata

This rustic Mediterranean breakfast strata draws inspiration from the sun-soaked flavors of Greek cuisine. Combining crusty sourdough with colorful vegetables and tangy feta creates a make-ahead brunch dish that’s both elegant and satisfying.

Ingredients

Base

• 8 slices day-old sourdough bread (about 12 oz/340g)
• 8 large eggs
• 1 cup whole milk (240ml)

Vegetables

• 1 medium eggplant, sliced 1/4-inch thick (about 1 lb/450g)
• 2 cups baby kale (60g)
• 1 large red onion, thinly sliced
• 2 cups roasted red peppers, drained and chopped (340g)

Seasonings & Toppings

• 1 cup crumbled feta cheese (150g)
• 1/4 cup fresh oregano leaves (15g)
• 2 tablespoons extra virgin olive oil (30ml)
• Salt and freshly ground black pepper to taste

Instructions

1. Grease a 9×13-inch baking dish with olive oil. Layer the sourdough bread slices, slightly overlapping, to cover the bottom.
2. Heat olive oil in a large skillet over medium heat. Add sliced eggplant and cook for 4-5 minutes per side until golden. Remove and set aside.
3. In the same skillet, sauté red onion until softened and slightly caramelized, about 8 minutes. Add baby kale and cook until just wilted, about 2 minutes.
4. Whisk together eggs, milk, 1 teaspoon salt, and 1/2 teaspoon black pepper in a large bowl until well combined.
5. Layer the vegetables over the bread in this order:

• Sautéed eggplant
• Caramelized onions and kale
• Roasted red peppers

1. Carefully pour the egg mixture over the layers, ensuring even distribution. Gently press down on the vegetables to help absorption.
2. Sprinkle crumbled feta and fresh oregano over the top.
3. Cover with plastic wrap and refrigerate for at least 2 hours or overnight.
4. When ready to bake, preheat oven to 375°F (190°C).
5. Remove plastic wrap and bake for 35-40 minutes until golden brown and set in the center.
6. Let rest for 10 minutes before serving.

Storage & Make-Ahead Tips

• Prepare up to 24 hours in advance
• Store leftovers refrigerated for up to 3 days
• Freeze portions for up to 2 months
• Reheat covered at 350°F (175°C) until warm

Nutrition Information

(Per serving)

• Calories: 320
• Protein: 18g
• Carbohydrates: 28g
• Fiber: 4g
• Fat: 16g
• Sodium: 680mg
• Cholesterol: 215mg

Time Requirements

• Prep Time: 20 minutes
• Cook Time: 35 minutes
• Resting Time: 10 minutes
• Total Time: 1 hour 5 minutes

This strata combines Mediterranean vegetables with protein-rich eggs and tangy feta for a satisfying breakfast or brunch option. The overnight preparation option makes it perfect for entertaining, while its robust flavors and nutritious ingredients provide a wholesome start to any day.