Prosciutto & Asparagus Strata

Proscuitto & Asparagus Strata

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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25 thoughts on “Prosciutto & Asparagus Strata

  1. 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

  2. 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.

  3. 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! ♥♥♥ ;^)

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