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Family Fiesta Strata Recipe by Chef Voula Halliday

Shopping List

  • 1 large sweet potato
  • 1 loaf whole grain or whole wheat bread
  • 1 green pepper
  • 5 oz (142 g) baby spinach
  • ⅓ cup (75 mL) cilantro or parsley, finely chopped
  • ⅓ cup (75 mL) sundried tomatoes (packed in oil, oil drained), finely chopped
  • ¼ cup (60 mL) red onion or sweet onion, finely chopped
  • 2 cups (500 mL) soft goat cheese or feta, crumbled (optional)
  • 8 large eggs
  • 2 cups (500 mL) So Nice Almond Unsweetened organic almond beverage
  • 2 tsp (10 mL) dried oregano
  • 2 tsp (10 mL) chili powder
  • 1 tsp (5 mL) cumin powder
  • ½ tsp (2 mL) black pepper, ground
  • ¼ tsp (1 mL) salt

Instructions

  • 1. Preheat oven to 350⁰F (180⁰C). Generously coat a 9x13-inch (3 L) baking pan with oil and set aside.
  • 2. Bring a small saucepan of water to boil. Meanwhile, peel, then cut sweet potato into small cubes. Add potatoes to saucepan then reduce heat to medium. Boil potatoes for 5 to 7 minutes, until fork tender. Drain under cold running water and set aside.
  • 3. Cut bread and green pepper into bite-sized pieces and place into a large mixing bowl. Coarsely chop spinach, then add to bowl along with prepared sweet potato, cilantro or parsley, sundried tomatoes and onion. Sprinkle the crumbled cheese into the bowl, if using. Toss to evenly mix.
  • 4. In a large bowl whisk together the eggs with So Nice, oregano, chili, cumin, pepper and salt. Pour the egg mixture into the bowl with the bread mixture. Combine until all ingredients are moistened. Spread the bread mixture out evenly into prepared baking dish and press down firmly with the back of a large spoon or your hands. The baking dish will be quite full.
  • 5. Bake covered until centre is set, about 40 minutes, or cover and refrigerate up to 1 day before baking. Allow strata to rest on the counter for 10 minutes before serving.
  • Nutrients per serving: 249 calories, 7.1 g fat (1.8 g saturated fat, 0 g trans fat), 154.2 g cholesterol, 14.5 g protein, 32.3 g carbohydrates, 6.1 g fibre, 5.7 g sugars, 489.2 mg sodium, 180.8 mg calcium