WKYT - Chef Walter - Recipes

After Easter Strata Friday, April 2, 2010


4 cups whole grain bread cubes
1 lb fresh asparagus cut into 1 inch pieces (or whatever you have left
1 medium onion, chopped
2 cups fresh baby spinach, coarsely chopped
6 eggs
1 cup low fat milk
1/8 tsp salt
1/8 tsp black pepper
2 plum tomatoes, sliced thin
1 cup fat free feta cheese (4 oz)
¼ cup fresh basil, snipped


Coat a 2 quart baking dish with cooking oil spray. Arrange half of bread cubes evenly in the dish. In a covered saucepan, cook asparagus and onion in a small amount of boiling water about 2 to 3 minutes or until barely tender. Stir in spinach and immediately drain water. Spoon half of this mixture over bread cubes. (Note: If you are using left over asparagus, simply cook onion and stir in asparagus with the spinach.) Top with remaining bread and then asparagus mixture. In a large bowl, whisk together eggs, milk, salt and black pepper. Pour over mixture in baking dish. Press down lightly to insure that all bread is soaked. Arrange tomato slices on top and sprinkle on feta cheese and basil. Cover with foil and refrigerate at least 4 hours or overnight. Preheat oven to 325 deg. Bake dish covered for 30 minutes. Remove cover and bake an additional 40 minutes or until brown and the center of the dish is set. Allow to stand 10 minutes before serving warm.

If you happen to have leftover ham, cube it and stir it into the asparagus mixture. Cubed lamb will also work. If you happen to be old fashioned enough to have hard cooked eggs, peel and chop them and stir them in when you stir in the spinach.


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