- Prep Time:
- 20 min
- Wait Time:
- 15 min
- Cook Time:
- 60 min
- 3 tbsp (45 mL) olive oil, divided
- 1 red onion, diced
- 2 cloves garlic, minced
- 2 tsp (10 mL) dried oregano
- 2 bell peppers, seeded and thinly sliced
- 2 large green zucchini, thinly sliced
- 12 eggs
- 1/2 cup (125 mL) 35% whipping cream
- Salt and pepper
- 1 cup (250 mL) shredded old Cheddar cheese
- 8 slices bread, cut into 1/2-inch (1 cm) cubes
Preheat oven to 350°F (180°C). Prepare a 9-inch (23 cm) cake pan or casserole dish by greasing the bottom and sides.
In a large skillet, heat 1 tbsp (15 mL) of the oil over medium heat. Add onion and cook until transparent (about 2 minutes), stirring occasionally. Add garlic and oregano and cook for 1 minute. Add peppers and cook until tender, stirring frequently. Transfer to a bowl and set aside.
Heat remaining oil in the skillet; add zucchini and cook until tender (about 4 minutes), stirring frequently. Drain mixture and pat dry. Add to onion mixture and stir to combine.
In a large bowl, whisk eggs and cream until blended. Season with salt and pepper to taste. Stir in vegetables, cheese, and half of the bread cubes.
Arrange remaining bread cubes in the bottom of the greased pan to form a crust. Pour egg mixture into the pan. Bake, uncovered, until golden and set, 55 to 60 minutes.
Run a knife around the edge of the pan to loosen. Remove from pan and cut into wedges.
Create your own strata by using leftover veggies and your favourite shredded cheese.