Recipe: Italian Strata - Argiro.gr

Instructions

Don’t hesitate to use whatever ingredients you have in your fridge.
Lightly butter a small ovenproof baking dish. A 24×24 cm (9½×9½ inch) dish is ideal.
In a frying pan over high heat, add the sliced sausage and cook for 3-4 minutes.
Finely dice the sandwich bread into small squares and add it to the pan.
Add the spring onions and sauté for a few minutes until they turn glossy.
Set aside briefly to cool completely.
In a large bowl, whisk the eggs together until combined.
Add salt and pepper.
Pour in the milk, add the cheeses and parsley, and stir.
Finally, add the cooled bread and sausage.

Transfer the mixture into the buttered baking dish.
Cover with cling film and refrigerate for 1 to 4 hours. It can stay covered in the fridge even overnight.
As a result, the bread will swell within the mixture and absorb all the liquid and the flavor of the ingredients.
Preheat the oven to 160°C (320°F), fan setting.
Place the cherry tomatoes on top.
Bake on the middle rack for about 1 hour, until the surface is lightly golden, puffed up, and set in the center.
Once out of the oven, let it rest for 5-10 minutes.
It will deflate slightly as it stands.
Serve it warm with a ladle, as it’s fluffy and soft.
The baked omelet cannot be cut into pieces until it has cooled completely and stabilized.