Fresh herbs and juicy, ripe tomatoes add freshness to this cheesy Tomato-Dill Strata that makes a great light lunch or weekend brunch.
Tomato-Dill Strata
Makes 6 to 8 servings
Ingredients
- 1 pound Campari tomatoes, halved
- 1 clove garlic, minced
- 1 tablespoon olive oil
- 2 teaspoons kosher salt, divided
- ¼ teaspoon ground black pepper
- 3 cups half-and-half
- 8 large eggs
- 1 tablespoon chopped fresh dill
- 2 cups shredded fontina cheese
- 10 cups cubed sourdough bread (1-pound loaf)
- Garnish: fresh dill
Instructions
- Preheat oven to 400°.
- In a 10-inch cast-iron skillet, stir together tomatoes, garlic, olive oil, and 1 teaspoon salt until well coated; spread in an even layer.
- Bake until golden brown and tender, about 15 minutes. Transfer tomatoes to a medium bowl, and let cool. Reduce oven temperature to 350°. Wipe skillet clean, and let cool.
- In a large bowl, whisk together half-and-half, eggs, dill, and remaining 1 teaspoon salt until well combined. Stir in cheese and bread. Gently stir in tomatoes.
- Spray skillet with cooking spray. Pour bread mixture to skillet. Let stand for 15 minutes.
- Bake until puffed, golden brown and center is set, 30 to 45 minutes. Let stand for 10 minutes before serving. Garnish with dill, if desired.
