• 400g sourdough loaf, cut into 1½cm slices
  • 2 tbsp olive oil
  • 1 red onion, thinly sliced
  • 1 large courgette, trimmed and sliced into discs
  • 1 red pepper, deseeded and sliced
  • 1 yellow pepper, deseeded and sliced
  • 1 aubergine, trimmed and cut into cubes
  • 250g cherry tomatoes, on the vine, halved
  • 1 clove garlic, crushed
  • 1 tbsp red wine vinegar
  • 3 large eggs, lightly beaten
  • 200ml semi skimmed milk
  • 4 tbsp finely grated parmesan
  • 100g feta
  • 75g mozzarella, roughly torn
  • 14g fresh basil leaves, to serve


  1. 1

    Heat a griddle pan until smoking. Lightly brush the bread with 1 tbsp oil and griddle on each side for 1-2 minutes until charred nicely. Cut the bread roughly into crouton cubes and set aside.

  2. 2

    Heat the remaining oil in a large deep frying pan. Add the onion and cook for 5-6 minutes, until softened but not coloured. Add the remaining vegetables and tomatoes, season well, then cook for 8-10 minutes until the tomatoes have started to cook down. Stir in the garlic and red wine vinegar and cook for another minute.

  3. 3

    Meanwhile, whisk together the eggs, milk and 2 tbsp of the Parmesan and season.

  4. 4

    Preheat the oven to 180°C/gas mark 4. Assemble your strata by spooning a little of the veg mixture into an individual pie dish or ramekin. Cover with croutons, then sprinkle over some feta, mozzarella and a little Parmesan. Top with more veggies and croutons, then pour over the egg custard and sprinkle a little more Parmesan on top. Repeat this 3 more times into individual dishes.

  5. 5

    Bake in the oven for 30-35 minutes, until the topping is golden brown.

Nutritional Details

Each serving provides
  • Energy 1901kj 454kcal 23%
  • Fat 22.0g 31%
  • Saturates 10.0g 50%
  • Sugars 13.5g 15%
  • Salt 1.5g 25%

% of the Reference Intakes

Typical values per 100g: Energy 490kj/117kcal

Each serving provides

36.5g carbohydrate 5.4g fibre 24.8g protein

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