Sometimes the most delicious dishes come from the things we don’t throw away. This strata was transformed by a bit of leftover oil from a baked feta and tomato dish, infused with garlic and herbs de Provence, that I simply couldn’t bring myself to discard. That tiny act of kitchen thrift turned a simple bake into one of the best things I’ve ever eaten.
The base is humble: stale baguette, a couple of eggs, some chopped veg, and cheese. But the flavoured oil adds a Mediterranean depth that makes every bite warm, savoury, and satisfying. I’m now convinced that whenever I bake feta and tomatoes, I’ll intentionally make extra oil just to use in future dishes.
Ingredients
- ½ baguette, slightly hard, cut into ½‑inch cubes
- 3 eggs
- 1 red pepper, chopped
- ½ onion, finely diced
- A handful of cherry tomatoes, chopped
- Salt and white pepper to taste
- A splash of skimmed milk
- Gruyère cheese (or any cheese you have on hand, I used this one as that’s what was on offer this week at my supermarket)
- Optional: leftover flavoured oil from baked feta & tomatoes
- Chopped coriander leaves
Method
- Line your baking pan with parchment paper. Scatter the baguette pieces to fully cover the bottom.
- Beat the eggs with a splash of milk. Add the chopped peppers, onions, tomatoes, salt, and white pepper. Stir well.
- Drizzle the flavoured feta‑tomato oil over the bread. This step is optional, but it gives the dish a gorgeous depth of flavour.
- Pour the egg mixture over the bread, making sure every piece is coated.
- Grate Gruyère generously on top.
- Finish with chopped coriander.
- Bake at 180°C for about 30 minutes, keeping an eye on the top, once it’s golden and bubbling, it’s ready.
- Cut into six hearty pieces. Even one slice is wonderfully filling.
Note: This dish is proof that flavour often comes from the little things — like a leftover drizzle of infused oil. If you ever make baked feta and tomatoes, save that oil. It’s liquid gold.
Mrs. Mack's Spice of Life! 