Swiss Chard Strata

Strata, born from the word stratum, defines "a horizontal layer of material, especially one of several parallel layers arranged one on top of another." Commonly used to reference the many layers of the earth's crust, strata is occasionally borrowed to describe a special dish made with eggs and various fillings. Egg strata's are unique in how easily they lend themselves to a wide range of ingredients. Swiss chard from the garden, sweet onion, raw milk colby, and leftover locally made challah layer beautifully with whisked egg.

Although I have great respect for the sharp minds excited by geology, the strata I am most fascinated by is the one emitting savory perfume from just beyond the oven door.

Swiss Chard Strata: (feeds a crowd)

*10 fresh eggs

*1 1/2 cups fresh (raw if possible) milk

*1 bunch swiss chard (about 10 leaves with stalks), chopped

*1 medium sweet onion, chopped

*3 cloves garlic, minced

*2 Tbsp buttter

*3 thick slices of chullah, or other bread, cubed

*1/2 cup shaved parmesan or raw milk colby

*10 basil leaves, chopped

*sea salt and pepper

Preheat oven to 375. Grease a 9x13 inch cassarole dish.

Place 1 Tbsp butter in skillet over medium heat. Saute onions until clear and translucent. Add garlic and bread cubes. Lightly salt and pepper. Saute several minutes. Place in the buttered casserole dish.

Return the pan to heat adding the additional Tbsp of butter. Stir in the chard. Saute for about 2 minutes before adding to the bread and onion mixture in casserole dish. Toss with hands, adding the chopped basil. Sprinkle with parmesan or colby.

Whisk together the eggs and milk. Add a pinch of salt and pepper.

Pour egg mixture over contents of dish. Place on the middle rack of oven and bake until golden, about 30-40 minutes.

Cool slightly before slicing and serving with fresh garden greens.

*Makes great leftovers!