This easy ham recipe from Sandi Richard is perfect for dinner or a hearty take-to-work lunch!
Ham strata
Makes: 6-8 servings
Prep time: 20 minutes
Total cooking time: 60 minutes
Ingredients:
- 2 cups cooked ham, low-sodium (1/2 lb or 225 g ham steak)
- 20 asparagus spears (1/3 lb or 165 g) (or small broccoli florets)
- cooking spray
- 5 cups dried bread cubes, whole wheat (found in bakery section near large bread crumbs)
- 2 cups cheddar cheese, light, shredded
- 1/2 onion
- 6 eggs
- 2 1/2 cups 1% milk
- 1 tsp dry mustard
Ingredients for the Greek salad:
- 3 Roma tomatoes
- 1 green bell pepper
- 1/2 English cucumber
- 1/4 red onion
- 1/2 cup feta cheese, light, crumbled
- 1 clove garlic, minced (or 1 tsp from a jar)
- 1/2 cup black olives (optional)
- 1/2 tsp lemon pepper, salt-free
- 1 tsp oregano leaves
- 1/2 tsp thyme leaves
- 2 tbsp olive oil, extra-virgin
- 1 tbsp lemon juice
- 1 tsp red wine vinegar (or balsamic vinegar)
Method:
Prepare your ingredients the night before by cutting the ham into cubes and set aside. Snap off bottom nodes of asparagus and discard. Rinse in colander. Slice asparagus into approx 1-inch pieces and set aside.
Spray a large lasagna or cake pan with cooking spray. Layer in this order: 1/3 each of ham, bread cubes, asparagus and cheese. Repeat to make 3 layers. Finely chop onion and sprinkle over top.
Whisk eggs whites in a mixing bowl until frothy. Add in yolks, milk and mustard and whisk again. Pour evenly over casserole. Cover and refrigerate overnight, or at least a couple of hours in advance.
When you get home, your food will be ready to go into the oven at 350° F. Uncover casserole and bake in preheated oven. Set timer for 50 minutes.
While the ham strata is baking, wash and cut tomatoes, green pepper and cucumber into chunks. Place it all in a large serving bowl as you cut. Sliver onion and crumble feta then add to bowl. Smash garlic then finely chop. Add garlic and olives to bowl. Sprinkle with lemon-pepper seasoning and herbs, then drizzle with olive oil, lemon juice and red wine vinegar. Toss to coat. Set aside until ready to serve.
Courtesy of Sandi Richard
www.cookingfortherushed.com
@sandi_richard