Herb-Infused Mediterranean Egg and Cheese Bake
This Herb-Infused Mediterranean Egg and Cheese Bake is a delightful, flavorful dish that beautifully blends rich, semi-dried tomatoes, savory olives, and a medley of fresh herbs with a cheesy, custardy base. Perfect for any meal of the day, this easy-to-make strata combines Italian-style bread cubes that soak up a herby egg mixture and bake to a beautifully golden finish. Enjoy this dish warm with a fresh mesclun salad for a Mediterranean experience.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
semi-dried tomatoes
100 g (drained and halved)
low-fat milk
1 cup
eggs
5 large
tasty cheese
1 cup (grated)
green onions
2 (sliced)
black olives
1/2 cup (sliced)
fresh parsley
2 tablespoons (chopped)
fresh basil
2 tablespoons (chopped)
fresh thyme
2 tablespoons (chopped)
fresh oregano
2 tablespoons (chopped)
garlic powder
1 teaspoon
thick Italian-style bread
3 slices (cubed)
Instructions
1
Preheat your oven to 180°C (356°F). Lightly grease a 24cm pie dish with butter.
2
Carefully pat the semi-dried tomatoes with a paper towel to remove excess oil, then slice them in half.
3
In a large mixing bowl, whisk together the low-fat milk, eggs, and garlic powder until well combined.
4
Add the grated cheese, sliced green onions, black olives, chopped parsley, basil, thyme, oregano, and halved semi-dried tomatoes to the egg mixture. Stir well to combine.
5
Fold in the cubed Italian-style bread, ensuring all pieces are thoroughly moistened by the egg mixture.
6
Transfer the mixture into the prepared pie dish and allow it to sit for approximately 5 minutes. Press down with a spatula to ensure the bread cubes absorb the egg custard.
7
Place the pie dish in the preheated oven and bake uncovered for about 20-25 minutes, or until the top is light golden brown and a knife inserted into the center comes out clean.
8
Once baked, remove from the oven and let it cool slightly before slicing into wedges.
9
Serve warm with a side of fresh mesclun mixed salad for an authentic Mediterranean touch.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Herb-Infused Mediterranean Egg and Cheese Bake?
It is a flavorful dish blending semi-dried tomatoes, olives, and fresh herbs with a cheesy, custardy bread base.
Is this recipe suitable for vegetarians?
Yes, the Herb-Infused Mediterranean Egg and Cheese Bake is a vegetarian-friendly dish.
How many servings does this recipe provide?
This recipe makes 4 servings.
What type of bread is best for this Mediterranean bake?
The recipe calls for three slices of thick Italian-style bread, cubed.
What is the required oven temperature?
Preheat your oven to 180°C (356°F).
How long should the dish be baked?
Bake uncovered for approximately 20-25 minutes.
How do I know when the bake is ready?
It is done when the top is light golden brown and a knife inserted into the center comes out clean.
What type of milk should I use?
The recipe specifies using 1 cup of low-fat milk.
Which herbs are included in this recipe?
The herb blend includes fresh parsley, basil, thyme, and oregano.
How should I prepare the semi-dried tomatoes?
Pat them with a paper towel to remove excess oil and then slice them in half.
What size pie dish is recommended?
A 24cm pie dish is recommended for this recipe.
Do I need to grease the baking dish?
Yes, lightly grease the pie dish with butter before adding the mixture.
How many eggs are needed?
This recipe requires 5 large eggs.
Why should the mixture sit for 5 minutes before baking?
Allowing it to sit helps the bread cubes thoroughly absorb the egg custard.
What kind of cheese is used in this bake?
The recipe uses 1 cup of grated tasty cheese.
What type of olives should I add?
Use 1/2 cup of sliced black olives.
How should the green onions be prepared?
The two green onions should be sliced.
Is there any garlic in this recipe?
Yes, the recipe uses 1 teaspoon of garlic powder.
What should I serve with this Mediterranean egg bake?
It is best served warm with a side of fresh mesclun mixed salad.
Should I cover the dish with foil while baking?
No, the dish should be baked uncovered.
How much of each fresh herb is required?
The recipe calls for 2 tablespoons each of chopped fresh parsley, basil, thyme, and oregano.
Can I slice the bake immediately after taking it out of the oven?
It is recommended to let it cool slightly before slicing into wedges.
What is the total count of ingredients used?
There are 12 ingredients in this recipe.
Is the bread added to the mixture or layered?
The cubed bread is folded into the egg and herb mixture before being transferred to the dish.
What is the texture of the finished dish?
The dish has a cheesy, custardy base with moistened bread cubes and a golden top.
What weight of semi-dried tomatoes is needed?
You will need 100 grams of semi-dried tomatoes.
How are the herbs prepared?
The fresh parsley, basil, thyme, and oregano should all be chopped.
Is this a good recipe for brunch?
Yes, it is tagged as a brunch recipe and is perfect for any meal of the day.
What order should the ingredients be mixed?
Whisk milk, eggs, and garlic first; then add cheese, onions, olives, herbs, and tomatoes; finally fold in the bread.
Can I use a spatula to help the bread absorb the liquid?
Yes, you should press down with a spatula when the mixture is in the dish to ensure absorption.