When people hear the words “comfort food” they immediately think rich and fattening. But that doesn’t have to be the case. This Kale and Leek Strata that I’m sharing with you today is satisfying and healthy. Packed with protein, vitamins and nutrients, it’s an excellent way to start your day!
The wonderful thing about stratas is that you can pretty much use whatever you have languishing in your fridge. Bits of leftover cheese, veggies that are close to expiration, whatever leftover proteins you have from dinner the night before, anything goes for a strata.
In our fridge we had some kale that was no longer at its perkiest, a couple of leeks leftover from another recipe and a lonely tomato that should’ve been in my last batch of salsa but it had rolled to the back of the fridge. The perfect cast of characters for a strata.
Mixed up with some eggs, cheese and homemade croutons, these close to the compost pile ingredients became a lovely brunch for yours truly.
- 3 cups homemade croutons (see notes)
- 10 eggs
- 1 cup milk
- 2 tsp canola oil
- 1 leek, diced
- 1 cup kale, chopped
- 1 Roma tomato, seeded and diced
- 1½ cup cheddar cheese (Swiss is nice too)
- 1½ tsp salt
- Fresh ground black pepper to taste
- Preheat oven to 375º. Grease a large casserole dish and set aside.
- Place croutons in a bowl. In another bowl, lightly beat eggs. Add milk to eggs. Lightly beat for another minute. Pour this mixture over croutons and set aside.
- In a large skillet, heat oil over medium heat. Add leeks and cook for just a few minutes. Add kale and cook for another two minutes. Take off heat and allow to cool for five minutes.
- Mix cooled kale/leeks with eggs. Add tomato, cheese, salt and black pepper.
- Pour mixture into greased casserole and bake for 35-40 minutes or until a knife inserted into the center comes out clean.