STRATA - CIPOLLINI ONIONS AND ARUGULA

By akselden

Chill 1 hour or overnight

Ingredients

• 1 1/2 T. olive oil
• 4 oz. arugula
• 8 oz. cipollini onions, cut into 1/8" slices
• 3 garlic cloves, minced
• 8 eggs
• 2 1/2 C. half and half
• 3 oz. Asiago cheese, shredded
• 2 tsp. salt
• 1 tsp. freshly ground pepper
• 4 oz. French bread, crusts, removed cut into 1/2" cubes, dried overnight or toasted in oven.

Details

Servings 8

Preparation

Step 1

In saute pan over medium heat, warm 1/2 T. oil. Add arugula; saute until just wilted, 2-3 minutes. Drain in colander.

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

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

Preheat oven to 350°F. Bake strata, uncovered, until golden brown and cooked through, about 1 hour. Let stand 5 minutes before serving.