Skillet Strata with Cheddar

WHY THIS RECIPE WORKS To downsize our strata to serve two, we switched from a casserole dish to an 8-inch skillet. Whole milk provided richness without overwhelming the dish. Toasting bite-size squares of bread in the skillet ensured that they maintained some structure when doused in custard. We liked cheddar cheese for its sharp flavor, and sautéed onion and thyme lent aromatic notes. Baking the strata in the same skillet in which we sautéed the onions and toasted the bread made for easier cleanup. Do not trim the crusts from the bread or the strata will be too dense and eggy. Make sure to remove the strata from the oven when it is still slightly loose; it will continue to set as it cools. You will need an 8-inch ovensafe nonstick skillet for this recipe.

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% Daily Values based on a 2,000 calorie diet

Step 1

Toast bread under the broiler for about 2 minutes, each side. Cut bread slices into 1-2” squares. Set aside.

Step 2

Adjust oven rack to middle position and heat oven to 425 degrees. Whisk eggs, milk, thyme, salt, and pepper together in bowl. Stir in cheese and set aside.

Step 3

Melt butter in 8-inch ovensafe nonstick skillet over medium heat. Add onion and cook until softened and lightly browned, 5 to 7 minutes.

Step 4

Add bread and cook, using heat-resistant rubber spatula to fold bread and onion together, until bread is lightly toasted, about 3 minutes.

Step 5

Off heat, fold in egg mixture until slightly thickened and well combined with bread. Gently press down on bread to help it soak up egg mix-ture. Bake until edges and center of strata are puffed and edges have pulled away slightly from sides of skillet, 12 to 15 minutes.

Step 6

Using potholders (skillet handle will be hot), remove skillet from oven. Let sit for 5 minutes before serving.