Made with multigrain bread, eggs, milk, white wine, dry mustard, fresh grated nutmeg, salt & pepper, extra-virgin olive oil, onions, leeks, minced garlic, asparagus, scallions, Virginia ham, Parmigiano-Reggiano cheese, fresh parsley, fresh mint, and lemon zest.
I’m not sure what the difference is between a strata, frittata, and quiche but they’re all the same to me—gunk baked inside some eggs. Once again, I used Virginia ham instead of prosciutto in this recipe.
And I really love those round doohickies of fresh nutmeg, too. I like those suckers so much better than the already-ground nutmeg. Talk about FRESH and POTENT stuff.
Recipe for—Prosciutto & Asparagus Strata
So, if you have nothing else to do today, make a nice strata, frittata, or quiche of sorts and buy some fresh nutmeg just for the sheer fun of grating it.
Take-Away Life Lesson: Fresh nutmeg can be some powerful stuff.
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Sans the ham and this still tastes amazing!
🙂
I’ve never tried quiche, strata or frittatas. They all look pretty much the same to me also. Lol. It’s always great to add a little humor in postings–gunk. Lol
Lol.
This looks so delicious lol I may actually try this. I’ve been trying to cook a lot more.
This also reminded of a recipe called 7 layer bean dip. It’s delicious–you should try it sometime.
Ooooo. I like the sound of a 7 layer bean dip. Cooking more saves you money, too.
Wonderful! This looks like a great way to use leftover bread, which is called aish baladi, or country bread here in egypt, its whole wheat flatbread that is somewhere between a pancake and a pizza dough, it’s so delicious broken up in hot soup, so I think it would be perfect for this strata, thanks for the great inspiration! ♥♥♥ ;^)
Interesting about the bread in Egypt. You’re welcome and thanks, lady! 🙂
gunk and doohickies–you are my kind of food writer 😉
http://www.tasteofhome.com/recipes/easy-breakfast-strata
http://www.food.com/recipe/the-ultimate-breakfast-frittata-25219
http://www.realsimple.com/food-recipes/recipe-collections-favorites/quick-easy/make-ahead-breakfast-00100000076611/page11.html
You’re welcome 😉
Your recipe looks awesome. Agreed that the nutmeg takes it to another level. And the wine, too. Yum!
I write what comes to mind. Lol. And thanks for the links!
Fresh nutmeg is king!!
It really is!
🙂
Yum
🙂
Looks like a casserole dish of pure yumminess, Cita. 🙂 Delicious ingredients…love your addition of nutmeg!
Thanks, Nancy.
wow! that looks AMAZE!
Thanks.
YUMM!!!
🙂
That’s lunch sorted, then! Mmmmmmm… looks great!
🙂