This gluten-free bacon and kale strata is the perfect dish to enjoy for breakfast or brunch. It’s made with eggs, cheese, kale, bacon, seasonings, and one of our favorite products – Canyon Bakehouse Rosemary and Thyme Focaccia bread.
The other day my girls asked me what the difference was between a frittata and a strata. I’m not an expert on the origins of the dishes or what the traditional version entails, but I do know what typically goes into each dish. While they are different in many ways, they use some of the same same ingredients. Both dishes are simple to make and are quite filling.
A frittata is an easy egg dish that can be cooked on the stove and finished in the oven. You can switch a frittata up by changing the ingredients you mix in with the eggs. Want a Tex-mex frittata? Add in some corn, chopped peppers, and onions. Looking for more of a savory frittata, then add in mushrooms, bacon, sauteed onions, and maybe a cup of shredded sharp cheddar. Think of it as one big omelet, where the ingredients are on top or mixed in with the eggs.
A strata is also made with eggs, cheese, and ingredients you might find inside of an omelet. The main difference is that it’s baked in the oven and includes bread. The ingredients are layered or mixed in a casserole-style baking dish and baked until perfection. Both frittata’s and strata’s are great ways to use leftover veggies, meats, cheeses, and any scraps of gluten-free bread you may have in your refrigerator. You can assemble a strata the night before and bake it up the next morning for a quick and filling breakfast.
This gluten-free bacon and kale strata was a huge hit with everyone in our family. You can easily double the batch. Just make sure to use a larger casserole dish so it cooks evenly.