This healthy vegetarian breakfast strata comes together in one pan and cooks up quickly! It’s one of our favorite weekend breakfasts, and it’s also a fabulous clean-out-the-fridge dinner. It has no heavy cream and uses far less cheese than most strata recipes, but you won’t miss them. The secret is in using cottage cheese, which provides creamy richness without weighing things down. This version incorporates leeks, garlic and spinach, but feel free to get creative with other veggies! Broccoli, cauliflower, asparagus, peppers and/or onions are all favorites. I designed this recipe so that it can be assembled and baked immediately, but you can also assemble it in a baking dish then refrigerate it overnight before baking if you prefer. For a gluten-free version, use a gluten-free baguette. Hood Cottage Cheese with Chive is a two-for-one cost saver, but if you can’t find it use plain cottage cheese with 1 tablespoon of minced fresh chives.
In a large bowl, whisk the eggs and milk until smooth. Whisk in the cottage cheese and half of the Parmesan. Season with salt and pepper. Pour the egg mixture over the vegetables and bread in the skillet, and nudge everything around to evenly coat. Sprinkle the remaining Parmesan over top.
Bake the strata until it’s puffed, golden, and the eggs are set, about 30 to 35 minutes. Let cool at least 5 minutes before serving.