This one-dish recipe has everything delicious about a frittata, but with corn tortillas folded in for a more satisfying heft. Mozzarella, roasted red peppers, and pesto give the strata an fresh, Italian skew. Normally, strata is made with bread, but in this recipe, corn tortillas stand in for a gluten-free alternative. Letting the mixture chill for an hour before baking ensures that the tortillas benefit from a custardy egg texture. Once it’s baked and chilled, you can cut into squares for easy on-the-go breakfast, or turn it into a brunch dish with a pitcher of mimosas and a green salad.
Lightly coat an 8-inch square glass baking dish with nonstick cooking spray. Toss together tortilla strips, peppers, and mozzarella in a bowl; transfer to prepared baking dish. Whisk together eggs, milk, pesto, and salt; pour over tortilla mixture. Cover and chill 1 hour.
Remove strata from refrigerator. Preheat oven to 350°F. Cover strata with aluminum foil, and bake in preheated oven 35 minutes. Uncover and bake until set and golden, about 10 more minutes. Remove from oven, and let stand 5 minutes before cutting into 9 squares.
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