Eatwell Farmhouse Kitchen

I made this particular blend the other night for an easy dinner for a big group of us.  Stratta, like fritatta, is a perfect way to use a lot of different vegetables, no matter the season. You simply change the veg.  A fresh, simple salad makes this a lovely, complete meal.

4 cups of cubed old bread, crusts removed
6 Eatwell Farm Eggs
1 lb flavorful bulk sausage
1 leek, white parts only, washed well and cut small
1/2 butternut squash, peeled and cut into 2” cubes
1/2 bulb of fennel, sliced very thinly
1 bag of spinach
1 cup half and half or whole milk
Salt and pepper to taste
Parmesan cheese to top after baking
Preheat oven to 350 F.  Cook the sausage until almost browned and crumbly.  Over medium heat, add the fennel slices and the butternut squash.  Sauté until they both are just getting a bit soft, then add the spinach. Stir to mix everything well and the spinach just begins to wilt.  To the pan add the cubed bread and mix well.  Pour it all into a buttered baking dish.  Beat the eggs and half and half with the salt and pepper, and pour over the bread and vegetables in the baking dish. Let it sit for 30 minutes so the bread can absorb some of the liquid.  Bake for about 40 minutes, check for doneness by inserting a knife, and if it comes out clean, it’s good. If it’s still wet, bake a few minutes more.  Allow it to cool about 5 minutes before serving.  Grate a little bit of parmesan as serving.