Skillet Strata with Cheddar and Thyme
From Kevin's newest cookbook The Complete Cooking for Two Cookbook this recipe was a great one for breakfast but would also be good as a lunch with a side salad.
Melt the butter in a 8-inch ovensafe nonstick or cast iron skillet over medium-high heat. Swirl the pan to coat, then add the onion, 1/2 teaspoon of salt, and 1/4 tsp pepper. Cook until softened and beginning to brown, 4-6 minutes.
Stir in the bread, thyme, cayenne, mustard, and garlic, and toss to coat the bread with the butter. Cook until the bread cubes are lightly toasted, about 3 minutes.
Remove the pan from heat and fold in the egg mixture until well-combined with the bread. Transfer the skillet to the oven and cook 12-15 minutes, or until the edges are browned, the center of the strata is puffed, and the edges are pulling away slightly from the sides of the pan.
- 3 large eggs
- 3/4 cup milk
- 2 oz extra sharp cheddar cheese, shredded (about 1/2 cup)
- 2 Tbs unsalted butter
- 1 small onion, diced
- 1 tsp minced fresh thyme (or 1/4 tsp dried)
- kosher salt and freshly ground black pepper
- 2 slices sandwich bread cut into 1-inch bread cubes
Heat the oven to 425 degrees and adjust the oven rack to the middle position. Whisk the eggs, milk, and cheddar together in a medium bowl.
Melt the butter in a 8-inch ovensafe nonstick or cast iron skillet over medium-high heat. Swirl the pan to coat, then add the onion, 1/2 teaspoon of salt, and 1/4 tsp pepper. Cook until softened and beginning to brown, 4-6 minutes.
Stir in the bread, thyme, cayenne, mustard, and garlic, and toss to coat the bread with the butter. Cook until the bread cubes are lightly toasted, about 3 minutes.
Remove the pan from heat and fold in the egg mixture until well-combined with the bread. Transfer the skillet to the oven and cook 12-15 minutes, or until the edges are browned, the center of the strata is puffed, and the edges are pulling away slightly from the sides of the pan.
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