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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Preheat the oven to 350 degrees F. Toss the tomatoes with the thyme, olive oil and 1/2 teaspoon each salt and black pepper in a bowl. Spread on a baking sheet and roast, stirring once or twice, until the tomatoes are slightly dried and browned in spots, 1 hour to 1 hour, 15 minutes. Cool completely. | 2. Whisk the milk, eggs, fontina, 3/4 cup parmesan, the cayenne, 1 teaspoon salt and 1/4 teaspoon black pepper in a large bowl. Add the bread cubes and greens and toss to coat. Pour into a 3-quart baking dish, then top with the roasted tomatoes. Cover and refrigerate overnight. | 3. The next day, preheat the oven to 350 degrees F. Sprinkle the strata with the remaining 1/4 cup parmesan and bake, uncovered, until golden brown and almost set, about 45 minutes. Turn off the oven, but keep the strata inside 10 minutes before serving. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
plum tomato	8		quartered	-	-	-	-
thyme	1	tablespoon	chopped	2.424	0.5868	0.1334	0.0403
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
black pepper			ground	-	-	-	-
milk	3	cups		446.52	34.9896	23.058000000000003	23.9364
egg	8			572.0	2.88	50.24	38.04
fontina cheese	10	ounces	grated	1102.815	4.3943	72.57600000000001	88.2819
parmesan cheese	1	cup	grated	296.0	32.0	32.0	4.0
cayenne pepper	1/4	teaspoon		1.431	0.2548	0.054000000000000006	0.0777
sourdough bread	8	cups	cut	-	-	-	-
green	4	cups	chopped	33.44	6.5816	3.344	0.1976

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.