Easy and flavorful, taking about 65 minutes to prepare, this Giada’s Green Strata features leeks, spinach, asparagus, eggs, and Italian bread. This delightful brunch dish comes together in around 1 hour and 5 minutes and feeds up to 8 people.

Giada Green Strata Ingredients

• 2 tbsp unsalted butter, plus 1 tsp for greasing the pan
• 4 leeks, cleaned and chopped
• 1 (5-ounce) container of fresh baby spinach, chopped
• 1½ tsp kosher salt, divided
• ½ tsp crushed red pepper flakes
• 1 bunch of asparagus, trimmed and chopped
• 7 large eggs, at room temperature
• 1¼ cups grated Pecorino Romano cheese, divided
• 2½ cups whole milk, at room temperature
• 8 cups cubed Italian bread (from a 1-pound loaf)

How To Make Giada Green Strata

1. Prepare the Leeks and Spinach: Melt 2 tablespoons of unsalted butter over medium heat in a large skillet. Add chopped leeks and cook for about 8 minutes until they soften and begin to brown slightly. Stir in the chopped spinach and cook for 2 more minutes until fully wilted.
2. Drain and Season Vegetables: Transfer the cooked leeks and spinach to a colander to drain excess liquid thoroughly. In a bowl, mix in 1 teaspoon of kosher salt, crushed red pepper flakes, and the chopped asparagus, stirring until evenly combined.
3. Prepare the Baking Dish: Preheat your oven to 375°F (190°C). Grease a 9 × 13-inch baking dish with the remaining teaspoon of butter, spreading it evenly across the base and sides to prevent sticking.
4. Mix the Egg Mixture: Whisk 7 large eggs in a large mixing bowl until yolks and whites are fully combined. Add in ¾ cup of grated Pecorino Romano cheese, whole milk, and the remaining ½ teaspoon of kosher salt, then whisk until smooth and well-mixed.
5. Combine Bread and Vegetables: Add the cubed Italian bread into the egg mixture, gently folding to coat each piece thoroughly. Stir in the prepared leek, spinach, and asparagus mixture until all ingredients are evenly distributed.
6. Assemble the Strata: Pour the entire bread and vegetable mixture into the greased baking dish. Spread the mixture evenly and sprinkle the remaining ½ cup of grated Pecorino Romano cheese over the top, making sure it’s well distributed.
7. Bake the Strata: Cover the baking dish tightly with aluminum foil. Bake it in the preheated oven for 15 minutes. Carefully remove the foil and continue baking for an additional 20 minutes until the top is golden brown and the custard is fully set.
8. Rest and Serve: Let the strata rest on a cooling rack for 10 minutes before serving. This resting time helps the custard firm up, making it easier to cut into squares for serving warm.

Recipe Tips

• Add Some Fresh Herbs: Enhance the strata by adding freshly chopped basil or parsley just before serving to brighten the flavors and give the dish a fresh, vibrant finish.
• Experiment with Cheeses: Swap the Pecorino Romano with shredded Gruyère, sharp Cheddar, or even feta for a different twist. Each cheese brings a unique texture and flavor profile to the dish.
• Make it Gluten-Free: Use a gluten-free loaf instead of traditional Italian bread, ensuring all other ingredients are also labeled gluten-free, to create a delicious gluten-free version of this strata.
• Boost the Veggies: Toss in sautéed mushrooms or roasted red peppers along with the asparagus to add more depth and variety, making the dish even more colorful and satisfying.

Recipe FAQs and Variations

Check out More Giada Recipes:

• Giada Frittata With Asparagus, Tomato, and Fontina Cheese
• Giada Breakfast Tofu Scramble
• Giada Oatmeal With Olive Oil and Oranges