Strata with Cippolini Onions and Arrugula

This breakfast casserole gets a flavor boost from cipollini onions, an Italian variety that is exceptionally sweet. The strata needs to be refrigerated for at least 1 hour before baking, so plan accordingly.

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Name: Strata with Cippolini Onions and Arrugula
Prep time: 15 min
Cook time: 1 h 45 min
Total time: 2 h
Yield: 1
Cuisine: Italian
Ingredients: 1 1/2 Tbs. olive oil; 4 oz. arugula; 8 oz. cipollini onions cut into 1/8-inch slices; 3 cloves garlic minced; 8 Eggs; 2 1/2 cups Half-and-half; 3 oz. Asiago cheese shredded; 2 tsp. Salt; 1 tsp. Black Pepper freshly ground; 4 oz. French bread crusts removed, cut into 1/2 in cubes, dried overnight or toasted in oven

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INGREDIENTS

1 1/2 Tbs. olive oil
4 oz. arugula
8 oz. cipollini onions ; cut into 1/8-inch slices
3 cloves garlic ; minced
8 Eggs
2 1/2 cups Half-and-half
3 oz. Asiago cheese ; shredded
2 tsp. Salt
1 tsp. Black Pepper ; freshly ground
4 oz. French bread ; crusts removed, cut into 1/2 in cubes, dried overnight or toasted in oven

INSTRUCTIONS

In a saute pan over medium heat, warm 1/2 Tbs. of the olive oil. Add the arugula and saute until just wilted, 2 to 3 minutes. Drain in a colander.

In the same saute pan over medium heat, warm the remaining 1 Tbs. oil. Add the onions and saute until caramelized, about 15 minutes. Add the garlic and saute until aromatic, about 1 minute. Remove from the heat.

In a large bowl, whisk together the eggs, half-and-half, cheese, salt and pepper. Stir in the bread, arugula and onions. Transfer to a braiser, cover and refrigerate for at least 1 hour or up to overnight.

Preheat an oven to 350F.

Uncover the strata and transfer to the oven. Bake until golden brown and cooked through, about 1 hour. Let stand for 5 minutes before serving. Serves 8 to 10.

NOTES

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Strata with Cippolini Onions and Arrugula

1 1/2 Tbs. olive oil
4 oz. arugula
8 oz. cipollini onions cut into 1/8-inch slices
3 cloves garlic minced
8 Eggs
2 1/2 cups Half-and-half
3 oz. Asiago cheese shredded
2 tsp. Salt
1 tsp. Black Pepper freshly ground
4 oz. French bread crusts removed, cut into 1/2 in  cubes, dried overnight or toasted in oven

In a saute pan over medium heat, warm 1/2 Tbs. of the olive oil. Add the arugula and saute until just wilted, 2 to 3 minutes. Drain in a colander.

Preheat an oven to 350F.

Uncover the strata and transfer to the oven. Bake until golden brown and cooked through, about 1 hour. Let stand for 5 minutes before serving. Serves 8 to 10.

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Nutrition

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Serving Size: 1 recipe (6747g)
Recipe Makes: 4

Calories: 9214
Calories from Fat: 6569 (71%)

Amt Per Serving		% DV

	Total Fat 729.8g	973 %
	Saturated Fat 371.6g	1858 %
	Monounsaturated Fat 247g
	Polyunsanturated Fat 51.1g
Cholesterol 10027mg		3085 %
Sodium 5312.1mg		183 %
Potassium 9283.2mg		244 %
Total Carbohydrate 297.8g		88 %
	Dietary Fiber 12.2g	49 %
	Sugars, other 285.6g
Protein 397.6g		568 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 9214

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