Either one you choose would be a great option for breakfast, brunch or even a dinner. I love frittatas because the variations are endless and they’re cooked up and on the table in no time.
A simple zucchini and onion frittata has graced our table many times. Mix your eggs with a little bit of milk, grated romano cheese, fresh basil, parsley salt and pepper. Pour over your sauteed zucchini and onions, when your egg mixture starts to set, place the whole pan under the broiler until cooked through and golden in color. Invert onto a platter, garnish with fresh basil. Served along side a nice green salad and a bowl of fresh fruit, it’s a wonderful light brunch or dinner!
The thing I like about stratas is you can assemble all the ingredients the night before, then in the morning all you have to do is pull it out of your frig and pop it in the oven! This is a savory egg dish that easily adapts to many different vegetables and cheeses.
Portobello and Asparagus StrataAdapted from the Whole Foods website
Ingredients
1 tablespoon extra virgin olive oil
1 tablespoon extra virgin olive oil
1 1/2 cups chopped yellow onion, 1/4 teaspoon dried thyme 3 cloves garlic, finely chopped, 1 (8-ounce) package Baby Bella mushrooms, thinly sliced.
1/2 pound asparagus, trimmed and cut into 1-inch lengths, 1 teaspoon salt, 8 eggs, 1 cup milk, 1/2 cup grated parmesan, 2 tablespoons Dijon mustard, 3 tablespoons chopped parsley, Black pepper to taste, 5 cups (1-inch) cubes sourdough bread, 4 ounces herb or plain goat cheese crumbled, feta, or in my case I used fontina.
Here’s what you do:
Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, grated cheese, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside. Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight. Preheat oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.
Heat oil in a large skillet over medium heat. Add onions and thyme and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus and 1/2 teaspoon of the salt and cook 5 more minutes longer. Set aside. Meanwhile, whisk together eggs, grated cheese, milk, mustard, parsley, pepper and remaining 1/2 teaspoon salt in a large bowl. Set aside. Spread half of the bread over the bottom of a lightly greased 9-x13-inch baking dish. Top with half of the mushroom mixture and a third of the goat cheese. Layer with remaining bread and mushroom mixture, and pour egg mixture evenly over the top. Cover strata and chill overnight. Preheat oven to 375°F. Remove strata from refrigerator and bring to room temperature while the oven heats. Sprinkle remaining two-thirds cheese over the top and bake until firm in the center and golden brown on top, about 45 minutes. Let rest 10 minutes before serving.
Buon Appetito!
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
Great recipe, I used sundried tomatoes, black olives and articoke hearts. It is a really good meal and very easy to make.
yummy! my husband was just telling me the other day that he wanted to try a frittata! This would be a great one to try!
It’s look very tasty over here!!! So many yummy recipes.
Hope your well and seeing signs of Spring coming your way..
Blessings~
Hi Marie
My husband makes a frittata every weekend for Sunday brunch using leftover veggies and/or pasta. With the addition of a grated cheese or two it is a very satisfying meal.
Stratas are often our choice for a holiday breakfast or brunch…we love them too!
Once again, fantastic, Marie! I love both versions.
All your dishes look so good! I’m going to go and try out this Portobello and Asparagus recipe.
I like to cook and eat both. Your look beautiful!
Fritatta for me is the ultimate, “I don’t know what to cook for dinner and I’m too tired to come up with anything complex” meal. Fridays are definitely frittata nights!
Stratas are always big at Bed and Breakfast because they can be made ahead of time and cooked just before serving. I’ve stayed at many B&Bs over the years and strata always says, “Vacation” to me. Hmmm…I could use a strata right now.
I don’t care what it’s called. As long as you’ve made it, I will eat it 🙂
I love frittatas and stratas, too, Marie. How can you go wrong? I’m coming over for brunch!
Love frittatas too, way better than omelettes and I did not know strattas; they look like the French gratin to me! My great grandmother was from Trieste and my dad spoke italian at home; which brings me to the fact that I grew up with the love of all things italian toooooo!
The beauty of these dishes is you can use whatever veggies you have on hand. That…and they taste so good. Your fritatta looks beautiful.
they both look good but I’m leaning toward teh stratta. I like that it’s prepared in advance.
Love stratas and fritattas, good way to get your veggies. I make ’em for dinner and breakfast, nice change from the norm.
I love frittatas, they are just so easy and versatile!
Either one would be worthy of our table anytime:D
Another homerun, Marie! Wow, they both look delicious! It’s been a while since I made a frittata. The photos are wonderful! Must make these.
Fantastic delicious! and most refrigerators have the ingredients to make just about any combination, I need to make it more often!
I always make frittata, never tried the strata, urs look beautiful and delicious. I will def try it soon 🙂
Frittatas and stratas are a favorite of mine too. Frittatas are such a great last minute meal, and the strata is so convenient when you have guests coming and want to prepare ahead of time. I’m looking forward to making your artichoke frittata Marie.
Frittattas are great! They are a regular item on our menu at home. Great way to use up leftover veggies. The combinations are endless.
My vote will fall one the strata….don’t get me wrong, I love fritatas, but the bread in the strata just makes it a winner for me!!!
I would love a big slice of that frittata right this minutes. What a easy and delicious meal any time of day. Yum.
That strata sounds like an amazing savory bread pudding. And, I don’t know if I’ve mentioned this. But I adore bread pudding.
I make frittatas all the time. It’s a tasty way to clean out the fridge. The strata looks luscious! I made croutons with stale bread, but I should shake things up and do this. Very good!
Yes, it’s time for a frittata. It’s been awhile. I just want to take a fork and stick it on my monitor. The strata with the mushrooms and asparagus is perfect – all those vegetables – it has me believing spring is truly coming.
Great ideas for a meatless Friday dinner! Thanks Marie!
inspired! I’m getting ready to find some of those wild asparagus in Italy and make a frittata of my own! looks delicious Marie.
I made a frittata for lunch today.
Love stratas too. Eggs any way is ok with me!
Hope you are feeling better.
xxoo
Hi Marie!
Love these recipes!! The strata is such a good idea, I never think of that for breakfast but what a great alternative to carbs which seem to leave me craving proteins. Portobello and asparagus.. Yummm!!!!
xoxo