Do-Ahead Brunch Strata

a recipe from
Visionary Kitchen A Cookbook for Eye Health
By: Sandra Young, ODAvailable 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
  1. 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.
  2. 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.
  3. Pour into prepared baking dish. Allow to sit 1 hour or overnight in the refrigerator.
  4. 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