I love this Farmer’s Strata with Kale, Tomato, Mushrooms, and Feta. It’s one of the foods that I could eat anytime; breakfast, brunch, lunch, you get the idea.
We’ll often have it for a “Breakfast for Dinner” night in our house. It quick and easy to make making it a perfect meal for our busy life.
A strata is just a fancy way of saying a layered casserole. It’s similar to a frittata or crustless quiche. In a strata, you add the ingredients in layers. As it bakes, the flavors meld together into a delicious meal. You can easily substitute other ingredients in this strata to your liking; sausage, bacon, potatoes, spinach, no cheese, etc. In this version, I used fresh parsley and cilantro. You can easily substitute other fresh or dried herbs. If using dried herbs, use 1 Tablespoon of each herb.
This Farmer’s Strata with kale is part of my New Food of the Week Challenge. I challenged myself to add more kale to my diet. This Farmer’s Strata is a perfect way to add kale and other vegetables in a quick and easy meal. My New Food of the Week Challenge is about eating healthy and trying new foods. Kale is a versatile leafy greens that can be used in dishes like this, smoothies, soups, and more.
Farmer’s Strata with Kale, Tomato, Mushrooms, and Feta
Ingredients
- 8 eggs
- 1/4 teaspoon salt
- 1/8 teaspoon pepper
- 1 teaspoon olive oil or coconut oil
- 1 cup sliced Shitake mushrooms, about 4-5
- 2 green onions, white and green segments sliced
- 2 cloves of garlic, minced
- Handful of fresh parsley, chopped (about 3 Tablespoons)
- Handful of fresh cilantro, chopped (about 3 Tablespoons)
- 6 large leaves of red kale, chopped and stems removed and sliced
- 4 Roma tomatoes, sliced into 1/4" slices
- 1/4 cup Feta cheese, crumbled
Instructions
- Preheat oven to 325 degrees F.
- Beat eggs, salt, and pepper, in a medium bowl. Set aside.
- Heat oil in a 10" oven safe skillet over medium heat.
- Add mushrooms, green onions, and sliced kale stems to skillet. Saute for 4 minutes.
- Add garlic and herbs. Saute for an additional 2 minutes. Herbs will be wilted and the mushrooms are starting to brown.Handful of fresh parsley, chopped (about 3 Tablespoons)
- Add layer of kale to mixture. Do not mix in, just lay on top of mushroom and herb mixture.
- Add a layer of tomatoes over kale and sprinkle crumbled feta over tomatoes.
- Evenly pour eggs over tomatoes and feta. Cook for 5 minutes over medium heat.
- As eggs are cooking, lift edges of strata with a spatula allowing eggs in fill in the gaps.
- Once bottom of strata begins to brown, transfer to the oven. Cook for 20 minutes, or until eggs are set.
- Remove from pan and cut into wedges.
- Remove from oven and take strata out of pan with a large spatula. Slice into wedges and serve.
Nutrition Information:
Serving Size:
1Amount Per Serving: Calories: 347 Total Fat: 11g Saturated Fat: 5g Cholesterol: 20mg Sodium: 1712mg Carbohydrates: 9g Sugar: 3g Protein: 42g
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Gaye @CalmHealthySexy says
January 8, 2015 at 9:25 amThis looks great, Nicky. I am sending it to my sister, who LOVES kale. I am not a fan of kale (even though you are encouraging me to try it this week!), but could easily substitute spinach.
Your photo is fantastic!
Nicky says
January 8, 2015 at 5:40 pmThanks Gaye. Yes, you could substitute spinach for the kale. I’m thrilled with my new camera. It’s made a HUGE difference.
Jessy @ The Life Jolie says
January 9, 2015 at 10:14 amI just LOVE Strata- great call on the Kale- Kale is delicious in everything.
Nicky says
January 10, 2015 at 11:32 amYes it is! The kale works really well with eggs. I prefer it to spinach in things like this.
Caroline | carolinescooking says
January 9, 2015 at 2:12 pmI keep meaning to look up how a strata is defined, now I know! This looks great. I have been working on more recipes using kale (to share in due course) but this looks a great way as well. Thanks for sharing
Nicky says
January 10, 2015 at 11:36 amKale is so versatile. This was part of our New Food of the Week Challenge. It was fun to try kale in so many other dishes
Winnie says
January 12, 2015 at 2:44 pmI don’t know if I should have seen this now, as I’m sooooooooo hungry. It looks DELICIOUS.
The perfect dinner (and it’s dinner time here)
I love the combination of products that you used.
I’m glad I’ve just pinned it
Nicky says
January 12, 2015 at 8:30 pmThis is a delicious strata Winnie. The flavors are amazing. Thanks for pinning. I know you’re going to enjoy it.
Cydnee Knoth says
January 14, 2015 at 7:05 pmNicky, this Farmer’s Strata sounds delicious. Thank you for joining us in the celebration of #purebloglove. We enjoy having you every Thursday at 8 PM Thursday through Sunday night. ~Cydnee
Nicky says
January 14, 2015 at 10:15 pmThanks so much
Joy @ Joy Love Food says
February 8, 2015 at 4:46 pmThis looks wonderful, I love all of these ingredients! I’ve never used kale in a strata, pinning to try. Thanks so much for sharing at What’d You Do This Weekend? I hope you will join us again this Monday morning 🙂
Nicky says
February 9, 2015 at 8:52 amI use kale like I would spinach. I like that it holds up better throughout the week as compared to spinach.
Marie says
March 20, 2015 at 11:38 amI can’t help it, I have to reply. While this sounds like a great ‘frittata’ recipe, it is not a ‘strata’ recipe. Please know what you’re posting a recipe for. Someone who doesn’t know the difference may embarrass himself/herself in presenting a dish to guests with the wrong name. Those searching for recipes on the internet need to have access to reliable sources. Why embarrass yourself by posting incorrectly. A strata contains bread as one of three primary ingredients, the other two being eggs & cheese. Lots of good recipes out there folks. If you make this one please call it a frittata.
Nicky says
March 22, 2015 at 6:35 amMarie, thank you for your comment. Although a strata is traditionally made with those three ingredients, there are several recipes out there using potatoes or hash browns instead of the bread.