Strata is a simple yet rewarding breakfast dish, great for both serving a crowd and weekday meal prep. It has minimal prep work and can be refrigerated overnight, ready to throw in the oven straightaway the next morning. The difference in results if you refrigerate overnight is negligible—this step is about time management. If you want to be able to pop it in the oven and go, make it the night before. If you have time for a leisurely morning, no need to refrigerate. The strata lasts about a week in the fridge. To reheat, put the whole pan in the oven or wrap individual slices in aluminum foil and bake in a 400 degree oven for 5-10 minutes, until warmed through. However you choose to prepare this dish, it’s the perfect meal for days when you’re crabby from lack of carbs.
Za’atar Strata With Matzo, Caramelized Leeks, and Feta
Ingredients
- 2tbsp unsalted butter
- 1large leek, roots and tops trimmed, stalk halved lengthwise, white and green parts thinly sliced
- 1medium yellow onion, finely chopped
- 7eggs
- 2cups whole milk
- 2tsp Diamond Crystal kosher salt (or 1 tsp Morton’s kosher salt), plus more to taste
- pepper, to taste
- 3tbsp za’atar, divided
- 6matzo boards, broken into 3-4 inch pieces
- 1 ½cups (5 oz.) shredded low-moisture mozzarella
- 3cups (12 oz.) feta, crumbled
- 1cup finely chopped parsley
Yield: Serves 6-8
Preparation
- Step 1
If baking immediately, preheat the oven to 350 degrees.
- Step 2
Caramelize the leeks and onions: Melt butter in a large pan over medium heat. If baking your strata in a cast iron skillet, you can use the same pan. Add leeks and onions and season with salt and pepper. Cook, stirring occasionally, until they’re soft and beginning to brown, 15-20 minutes. Remove from heat and transfer to a small bowl.
- Step 3
While the leeks and onions are cooking, make the egg mixture: In a medium bowl, whisk eggs until no streaks remain. Whisk in the milk, 2 tsp salt, 3 tbsp za’atar, and a few cracks of black pepper.
- Step 4
Assemble the strata: In a 12-inch cast iron skillet or 9x13 inch casserole dish, lay down a layer of broken matzo to cover the bottom of the pan, about two matzo boards’ worth. Over the matzo, sprinkle a third of the caramelized leeks and onions, a third of the mozzarella, a third of the feta, and a third of the parsley. Repeat the layering process two more times. If baking the next morning, cover with plastic wrap and refrigerate, and refrigerate the egg mixture in a covered container.
- Step 5
Bake the strata: Pour the egg mixture over the pan until most of the strata is submerged, leaving a thin half-inch layer exposed at the top. Bake 30-40 minutes if baking immediately, or 60-70 minutes if baking after refrigeration, until the eggs have set and the edges are a deep golden brown. Let cool slightly, serve, and enjoy!