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Strata with silverbeet, prosciutto and tomatoes

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  • Nut free
  • Peanut free
  • Sesame free
  • Soy free
  • Shellfish free
  • Seafood free
  • No added sugar
  • 3 serves veg or fruit

Master this vibrant strata recipe for brunch with some quality sourdough.

  • Serves10
  • Cook time1 hour 15 minutes
  • Prep time25 minutes, + soaking & cooling time
Strata with silverbeet, prosciutto and tomatoes


  • 50g butter
  • 2 brown onions, thinly sliced
  • 2 garlic cloves, crushed
  • 1 lemon, rind finely grated
  • Pinch of dried chilli flakes (optional)
  • 1 bunch silverbeet, stems discarded, leaves washed, coarsely chopped
  • 2 cups (500ml) pouring (pure) cream
  • 2 cups (500ml) milk
  • 8 Coles Australian Free Range Eggs
  • 50g parmesan, finely grated
  • 1 1/2 tbs Dijon mustard
  • 1/4 tsp ground nutmeg
  • 150g gruyère, coarsely grated
  • 1 Coles Finest by Laurent White Sourdough Vienna*, cut into 3.5cm pieces
  • 85g prosciutto slices, torn
  • 250g vine-ripened cherry tomatoes, cut into bunches

Nutritional information

Per serve: Energy: 2585kJ/618 Cals (30%), Protein: 25g (50%), Fat: 38g (54%), Sat Fat: 22g (92%), Sodium: 966mg (48%), Carb: 41g (13%), Sugar: 10g (11%), Dietary Fibre: 5g (17%).

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Lightly grease a deep-sided 22cm x 30cm baking dish. Melt butter in a large frying pan over medium heat. Cook the onion, stirring occasionally, for 7 mins or until onion softens. Add the garlic, lemon rind and dried chilli, if using, and cook, stirring, for 1 min or until aromatic. Add the silverbeet and cook, stirring, for 2-3 mins or until silverbeet wilts. Set aside to cool slightly.

  2. Step 2

    Place the cream, milk, eggs, parmesan, mustard, nutmeg, silverbeet mixture and 100g gruyère in a large bowl. Season and whisk to combine. Add the bread and gently toss to coat. Place in prepared dish. Cover and place in the fridge for 2 hours to allow the custard to soak into bread.

  3. Step 3

    Preheat oven to 200°C. Uncover the bread mixture and sprinkle evenly with remaining gruyère. Cover with a lightly greased piece of foil. Bake for 30 mins. Uncover. Top with prosciutto and tomatoes. Lightly spray with olive oil spray and bake for a further 30 mins or until the top is golden and puffed and the filling is set.

  4. Step 4

    Set aside for 10 mins to cool slightly before serving.

    *Selected stores only.

Recipe tip

Clever storage:
Uncut sourdough is best kept at room temperature in a brown paper bag or wrapped in a thin tea towel.

Root-to-tip: Instead of tossing the silverbeet stems, add them to dhal, sautéed greens or our recipe for Silverbeet Coleslaw with Sticky Chicken. 

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