Do-Ahead Brunch Strata
a recipe from
Visionary Kitchen A Cookbook for Eye Health
By: Sandra Young, OD
Available at Golden Vision Clinic
- 1¼ cups onion, small dice
- 1 garlic clove, minced
- 1 Tbsp extra virgin olive oil
- 2 cups mushrooms, slice
- 3 cups kale, finely chopped
- ¾ cup roasted bell pepper (page 179), cut into strips
- 8 omega-3 eggs
- 2 cups organic milk of choice
- ½ tsp sea salt
- ¼ tsp black pepper
- ½ tsp turmeric
- 4 cups hearty whole grain bread, cubed (day old is best)
- ½ cup cherry tomatoes, halved
- cup parmesan or romano cheese, grated
- 9 “x12” baking dish, greased
- Preheat a large sauté pan over medium, add olive oil quickly followed by the garlic and onion. Sauté until softened, 3-5 minutes. Add mushrooms, kale and bell pepper; sauté an additional 3-5 minutes. Remove from the heat and allow to cool.
- In a mixing bowl, mix eggs, milk, salt, pepper and turmeric. Add kale mixture to the egg and milk mixture. Add bread cubes and gently stir to combine.
- Pour into prepared baking dish. Allow to sit 1 hour or overnight in the refrigerator.
- Preheat oven to 350°F. Evenly place tomatoes on top, sprinkle with cheese. Bake uncovered for 45-55 minutes until puffed and golden. A tester should come out clean.
Lutein + Zeaxanthin ● 6762mcg
Omega-3 ● 207mg
Zinc ● 9%DV
Omega-3 ● 207mg
Zinc ● 9%DV
SERVES 12