Name: Semi-dried tomato and olive strata
Yield: 1
Ingredients: 300g middle bacon, chopped; 6 green onions, cut into 2cm lengths; 2 garlic cloves, crushed; 75g feta, crumbled; 12 large thick white bread slices; 82.50 ml sun-dried tomato strips, drained; 82.50 ml kalamata olives, pitted and sliced; 75g feta, extra; 8 eggs; 386.25 gm milk; Olive oil spray; Fresh parsley, chopped, to serve

Semi-dried tomato and olive strata

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Cheesy bacon, sun-dried tomato, and olive egg casserole.

Ingredients:

300g middle bacon, chopped
6 green onions, cut into 2cm lengths
75g feta, crumbled
12 large thick white bread slices
82.50 ml sun-dried tomato strips, drained
82.50 ml kalamata olives, pitted and sliced
75g feta, extra
8 eggs
386.25 gm milk
Fresh parsley, chopped, to serve

Instructions:

Preheat the oven to 180°C (160°C fan-forced).
In a hot frying pan, sizzle chopped bacon until golden, about 5 minutes. Stir in green onions and garlic, cooking for another minute. Take off the heat.
Spread half of the bacon mixture and 75g crumbled fetta in an 8-cup ovenproof dish. Remove crusts from bread slices and cut into quarters. Arrange bread quarters in overlapping rows in the dish. Add sun-dried tomato strips, kalamata olives, and remaining bacon mixture between and around the bread. Finish by sprinkling with 75g crumbled fetta.
In a pitcher, gently mix eggs and milk. Pour over bread and spray with olive oil. Bake for 45 minutes until golden and slightly firm (tent with foil if browning too quickly). Allow to rest for 5 minutes. Garnish with fresh parsley. Enjoy!

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