Step 1

To make this breakfast strata, start by preheating your oven to 350 F.

Step 2

Next, crack the eggs into a large bowl, then add in the milk, cottage cheese, and 1/2 cup of the grated parmesan cheese (reserving the rest for later). Whisk them together until they're as smooth as possible. The mixture will be slightly thick and chunky, thanks to the cottage cheese, which is okay.

Step 3

Set the egg mixture aside, then prepare the bread by slicing it into cubes.

Step 4

Then, heat a cast iron skillet, on the stove, over medium heat, and add in the olive oil.

Step 5

Once the oil is hot, add the cubed bread to the pan alongside a pinch of sea salt and ground black pepper.

Step 6

Toss the bread until it's crispy and golden. Then, once it's done, transfer it to a plate and set it aside.

Step 7

Wash and chop the leek, alongside the onion and garlic.

Step 8

Then, add another tablespoon of olive oil to the pan and add in the chopped leek, onion, garlic, Italian seasoning, and sea salt. Stir everything together for 3-4 minutes, until the onions have softened.

Step 9

While the onion and garlic mixture is cooking, wash and slice the tomatoes and add them to the pan alongside the fresh spinach. Stir everything together, until the spinach begins to wilt.

Step 10

Finally, add the bread cubes back into the pan and pour the egg mixture on top, stirring until the bread and vegetables are fully coated in the eggs.

Step 11

Sprinkle the remaining parmesan cheese across the top of the strata, then remove the pan from the stovetop and transfer it into the oven.

Step 12

Bake the strata for 35 minutes, until the eggs are set and the strata has puffed up.

Step 13

Once it's done, remove it from the oven and allow it to cool for 5-10 minutes.

Step 14

Slice the strata then serve and enjoy!