Recipes Cooking Food

At only about two dollars per serving, this hearty meal is ideal for brunch, combined with a salad, or breakfast (if you can wait 2 hours).

Yield: Makes 8 to 10 servings

Preparation time: 35 minutes

Total time: 1 hour 55 minutes

INGREDIENTS

6 Lg. eggs

2-1/2 C. whole milk

2 C. sliced green onions

1/2 C. whipping cream

1/2 C. finely grated Romano cheese

2 Tbsp chopped fresh oregano

1/2 Tsp salt

1 lb. hot Italian sausages (remove the casings)

1 Lg. red bell pepper, cut into 1/2-inch strips

1 1-pound loaf French bread, cut into 1/2-inch slices

2 C. coarsely grated Fontina cheese (pack loosely)

PREPARATION

Preheat oven to 350F. Butter a 13″ x 9″ x 2″ glass or ceramic baking dish. Mix the first seven ingredients in a large bowl; generously sprinkle with pepper, and then set aside.

Place the sausage in a large nonstick skillet and set aside. Add the bell pepper to other half of skillet. Saute over high heat while you break up the sausage with a fork, until the sausage is fully cooked and the bell peppers have a few brown spots (about 7 minutes).

Arrange half of the bread slices in your buttered dish. Pour half of the egg mixture over the bread. Sprinkle half the cheese on top evenly, then half of pepper-sausage mixture. Repeat this layer, and then let stand 20 minutes, pressing on bread occasionally to submerge it.

Bake the strata until brown and puffed, about one hour. Cool slightly, and serve warm.

Bon appetit.

Sera Filson is a writer, professional student, health enthusiast, and proud mother who’s currently pursing a B.A. in Business Management. When she’s not writing, exercising, or studying, she enjoys reading about body contouring and being a fan of Sono Bello on LinkedIn.

Let’s start with some gourmet tuna recipes for sandwiches. For a quick family-sized lunch or dinner dish, start with a loaf of fresh French bread, sliced lengthwise. Brush with melted butter, or olive oil and minced garlic. Finely dice one large tomato and one small red onion, then distribute the mixture over the bottom half of the bread. Broil lightly, then set aside while you prepare the tuna. Flake the tuna into a medium bowl. Snip fresh parsley leaves and add. Add one can of drained, sliced black olives to the bowl. Add just enough mayonnaise to moisten the mixture. Cut the bread into sandwich sized portions, pile the tuna on the bottom half, topped with shaved Parmesan. Broil the bottom half just until the cheese melts. Pull them out of the broiler, top with the upper halves of the bread and serve.