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chorizo and kale strata in a black frying pan sat on a red place mat.
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5 from 3 votes

Chorizo and Kale Strata

Strata is a savoury bread and butter pudding. A quick lunch or dinner dish when I want something more substantial than an omelette, but less fiddly than a frittata 
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Lunch
Cuisine: Family Food
Servings: 4
Author: Sarah Rossi

Ingredients

  • 85 g Chorizo that's half of one of the rings from Aldi
  • 200 ml Milk
  • 7 Eggs
  • 50 g Stale bread cut into cubes (any type is fine)
  • 50 g Kale sliced thinly
  • 1 Small red onion sliced thinly

Instructions

  • Pre-heat the oven to 200C.
  • Cut the chorizo into small pieces and fry over a medium heat until crispy (about 5 minutes). You don't need any oil, the chorizo will release it's own oil.
  • Whilst the chorizo is frying, add 4 of the eggs to the milk and whisk together, then drop in the chunks of bread. Mix it in and leave to soak.
  • Turn up the heat on the frying pan, add the kale and the onion to the chorizo and fry for a further 2-3 minutes.
  • Add your eggy bread mixture to the pan and mix everything thoroughly. Leave on the heat for 2-3 minutes. Whilst it's cooking, make 3 wells in the mixture and break each of the remaining eggs into one.
  • Pop the pan in the oven for 10 - 12 minutes. It'll go from not cooked to cooked really quickly so keep an eye on it. You want the whites of the eggs on top to be just set.

Nutrition

Calories: 274kcal | Carbohydrates: 13g | Protein: 18g | Fat: 16g | Saturated Fat: 5g | Cholesterol: 306mg | Sodium: 463mg | Potassium: 393mg | Sugar: 4g | Vitamin A: 1765IU | Vitamin C: 17.1mg | Calcium: 146mg | Iron: 2.4mg