Mediterranean Strata with Olives, Sundried Tomatoes, and Feta
This easy Mediterranean Strata is worth waking up early for, but it's so simple to make that you don't have to!
Prep Time15 mins
Cook Time1 hr
Total Time1 hr 15 mins
Servings: 8 or more people
- nonstick cooking spray
- 2 teaspoons extra virgin olive oil
- 1 medium onion, diced
- 1 large clove garlic, minced
- 1/4 teaspoon crushed red pepper flakes
- 5 ounces baby spinach (or more), roughly chopped if leaves are large
- 1 loaf ciabatta, cut into 1-inch cubes (about 8 cups)
- 1/3 cup quartered kalamata olives
- 1/2 cup chopped sun dried tomatoes
- 6 ounces feta cheese, crumbled
- 9 large eggs
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups milk (2% or whole milk works best)
Spray a 9 x 13-inch baking pan with nonstick spray. Set aside.
Heat olive oil in a medium skillet over medium heat.
Add onions to pan and saute until softened and lightly browned, stirring occasionally.
Stir garlic and crushed red pepper into onions and cook, stirring constantly, until fragrant (about 30 seconds).
Mix spinach into onions and cook until just wilted, stirring constantly. Remove from heat and season to taste with salt and pepper.
Cover bottom of baking pan with half of the ciabatta.
Top with 1/2 the spinach mixture, 1/2 the olives, 1/2 the sun dried tomatoes, and 1/2 the feta.
Add the remaining bread to pan, then top with the rest of the spinach, olives, sun dried tomatoes, and feta.
Lightly beat eggs, salt, and pepper in a large bowl, then slowly whisk in milk.
Carefully pour egg mixture over bread.
Cover tightly with foil, then refrigerate overnight (or at least 4 hours).
The next day, preheat oven to 400 degrees. Remove strata from refrigerator as oven warms.
Bake strata for about 45 minutes or center is set and top is browned.
Cut into squares and serve hot. Enjoy!