Strata Milano with Gorgonzola

Strata Milano with Gorgonzola
Photo by Becky Luigart-Stayner

Ingredients

  • 1 ¾ cups diced plum tomato
  • ½ teaspoon ground red pepper
  • Rosemary sprigs (optional)
  • Cooking spray
  • Rosemary sprigs (optional)
  • Cooking spray
  • 1 ½ teaspoons dried rosemary
  • + 22 more ingredients
    • 1 teaspoon salt
    • 2 teaspoons paprika
    • 1 cup finely chopped red onion
    • 3 ¼ cups 1% low-fat milk
    • 1 ½ teaspoons dried rosemary
    • 5 large eggs
    • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
    • 2 tablespoons (1/2 ounce) grated fresh Parmesan cheese
    • 1 (16-ounce) loaf sourdough French bread baguette, cut into 1-inch slices and toasted
    • ½ cup (2 ounces) Gorgonzola cheese or other blue cheese, crumbled
    • 2 bacon slices
    • 1 teaspoon salt
    • 1 cup part-skim ricotta cheese
    • ½ cup (2 ounces) Gorgonzola cheese or other blue cheese, crumbled
    • 1 ¾ cups diced plum tomato
    • 1 cup part-skim ricotta cheese
    • 1 cup finely chopped red onion
    • ½ teaspoon ground red pepper
    • 1 (16-ounce) loaf sourdough French bread baguette, cut into 1-inch slices and toasted
    • 3 ¼ cups 1% low-fat milk
    • 5 large eggs
    • 2 teaspoons paprika

Cook bacon in a small nonstick skillet over medium-high heat until crisp; crumble and set aside. Combine milk and next 5 ingredients (milk through eggs); stir with a whisk until well-blended. Combine the bacon, tomato, onion, and rosemary. Arrange half of the bread slices in a single layer in a 1...

View full recipe at My Recipes

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