Portabella & Asparagus Egg Strata

READY IN: 50mins
Recipe by JaneSays30

This savory egg dish easily adapts to other vegetables or cheeses, like blanched broccoli rabe and sharp cheddar, or artichoke hearts with a parmesan and fontina combo.

Top Review by Brooke the Cook in

Wow - this was a great strata! The thyme is just the right touch of seasoning for the asparagus and mushrooms - although its the goat cheese that really sets this dish off (don't leave it out!). I did use egg beaters in place of the whole eggs and skim milk. I didn't have sourdough bread, although I'm sure it would be fab - what I did have was three leftover wheat hot dog buns and ya' know, they were darn good in this dish!! It was perfectly done after 40 minutes as promised - my DH and I loved it and our family of three ate the entire thing for supper tonight; would certainly make again. Made for Pick A Chef Spring 2009.

Ingredients Nutrition


  1. Night before:.
  2. Heat olive oil in a large skillet over medium heat. Add onions and thyme, and cook until softened, about 4 minutes. Add garlic, mushrooms, asparagus, and half of the salt and cook for 5 more minutes. Set aside. In a medium bowl, whisk together eggs, milk, mustard, parsley, pepper and the remaining salt.
  3. Spread half of the bread cubes over the bottom of a 10x8x2-inch non-stick pan. Top with half of the vegetable mixture and a third of the crumbled goat cheese. Layer with the remaining bread cubes and vegetables, and pour the egg mixture evenly over the top. Cover strata and refrigerate overnight.
  4. Supper time:.
  5. Preheat oven to 375°F Remove strata from refrigerator while the oven heats. Sprinkle remaining goat cheese over top of strata, and bake, uncovered, for 40 minutes, or until firm in the center and golden brown. Let rest 5 minutes before serving.

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