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Mediterranean Egg Strata With Swiss Chard, Olives And Mozzarella


Mediterranean Egg Strata With Swiss Chard, Olives And Mozzarella



This healthy dish starts with protein-filled eggs and continues with Mediterranean ingredients that are all on the upswing, according to the latest trend reports. Egg-based stratas appear on breakfast, lunch and dinner menus, because they’re very adaptable and can accommodate a myriad of ingredients. This Mediterranean-inspired version, with Swiss chard, olives, thyme and fresh mozzarella is ideal for vegetarians looking for a protein-rich meal, or any guest who wants a healthy meal with great flavor. It’s a perfect menu item anytime of day.


  • 1/4 cup olive oil
  • 1 tablespoon garlic minced
  • 1/4 cup shallots peeled, minced
  • 5 cups Swiss chard stemmed, chopped
  • 1 tablespoon thyme leaves
  • 3 tablespoons marjoram leaves
  • 1/4 cup Italian parsley stemmed, chopped
  • 2 tablespoons Kalamata olives pitted, minced
  • 1 cup roasted red peppers diced
  • 1/2 cup sun-dried tomatoes sliced
  • 6 cups sourdough bread torn into 1/2″ pieces
  • 3/4 cup Parmesan cheese grated, plus more for garnish
  • 1 cup mozzarella diced
  • 1/2 cup Feta diced
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon ground black pepper
  • 1/2 cup breadcrumbs toasted
  • 8 eggs
  • 1 1/2 cups half-and-half
  • 1/2 teaspoon Aleppo pepper or cayenne
  • Basil chopped for garnish, as needed


  1. Brush insides of two 1-quart dishes with a little olive oil, and dredge with the toasted breadcrumbs and set aside.
  2. In large skillet over medium heat, add the olive oil, garlic and shallot; sauté for 4 to 5 minutes or until the shallots start to color. Add the Swiss chard and cook for another 5 minutes (add a splash of water, if needed for deglazing). Add the thyme and marjoram and cook for another 3 minutes. Remove from the heat and place mixture in a large bowl with parsley, red pepper, olives, sun-dried tomatoes, bread chunks, ½ cup of the Parmesan, Feta and mozzarella and stir to mix. Season with kosher salt and pepper.
  3. Fill baking dishes evenly with the bread mixture.
  4. In a small bowl, whisk together the eggs with half-and-half. Season with the Aleppo pepper and pour the eggs over the top and sprinkle with the remaining Parmesan cheese. Cover and chill overnight.
  5. Preheat oven to 350° F. Bring the casserole to room temperature, and place on a baking sheet. Bake in the preheated oven for about 50 minutes, or until the eggs have set. Remove from the oven and let rest for 5 minutes before serving.
  6. Garnish with basil and add more Parmesan, if desired.


Courtesy of The American Egg Board

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