Cook By Book

Today, I bring you a no-hassle, breakfast recipe.. Great for a weekday when everything is so crazy that breakfast is the last thing on your mind and even greater for your laid-back weekend as it takes pretty much zero-effort to whip it up!

Treat your dad on Father’s day morning with this and I am sure he would be really pleased!

You just throw all the ingredients together the night before but to be honest, I love how undemanding yet flavorful this dish is! The recipe makes two hefty portions and let me warn you, we were full after eating only half! So truly a great brunch option! 😉

Spinach, Corn & Egg Strata

Prep time: 10 mins | Bake time: 45 mins | Total time: 55 mins

Ingredients:

• 4 pieces bread
• 2 handfuls of spinach
• 3 eggs
• 1 cup milk
• 1/4 cup corn kernels
• 2 tsp garlic powder
• 1 tsp onion powder
• 1 tsp oregano powder
• salt and pepper as per taste
• 1/3 cup mozzarella cheese

Directions:

1. The night before, tear up bread into small pieces and slice up the spinach. Place in 2-4″ ramekins. Top with corn kernels. Whisk together eggs, milk, garlic powder, onion powder, oregano, salt and pepper. Pour over bread and spinach. Top with cheese and cover with cling film. Place in refrigerator overnight.
2. In the morning, preheat oven to 375 F/180 C. Remove cling film and cover each ramekin with aluminium foil. Place on a baking tray and bake for 20 minutes. After 20 minutes remove aluminium foil and continue to bake uncovered for another 20-25 minutes or until egg mixture has set and strata has puffed. Serve warm.

Recipe adapted from Naturally Ella