As always, I have my drop in group on Friday mornings to help parents of kids with special needs with support and resources. Typically, this is my opportunity to use up my stale bread, any leftover organic vegetables from my CSA I may have in the house and whatever remnants of cheese there may be.

This week, however, I realized that I had a lot of delicious roasted peppers sitting and waiting for me in the freezer. Fortunately I had stored them away after I had used some of them from a large can for a different recipe. In addition, I had labeled them clearly in a freezer Ziploc bag so that I would not forget about them.

You may want to make your roasted red peppers from scratch which is totally doable but takes a bit of time. You would simply cut the top off a pepper, seed the pepper, and hold it over an open flame on your stove top (if you have a gas stove) with tongs until the skin starts to blacken and the pepper starts to wilt. This can truly take a while so I always suggest the already roasted ones in a jar or a can.

If your can or jar is really big and you don't want the rest of the peppers to go bad and you don't want to freeze them, you can serve the leftover ones with a bunch of cheese and toasts at a party. If you are not already throwing a party, plan one!

Feel free to mix up the ingredients for this strata. You can substitute the goat cheese for any other kind of cheese and substitute the caramelized onions with sauteed leeks, scallions or even garlic scapes.

If you have leftover corn tortillas to use, great, but you can feel free to use leftover whole wheat tortillas as well as brown rice tortillas or even multigrain.

Just remember that your leftovers need not go to waste so think ahead, think out of the box and enjoy your next meal!

See Also

Asparagus Strata

Spinach and Egg Pie

Ingredients

• 9 eggs
• 2 1/2 cups whole milk
• 1/2 tsp garlic powder
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 large onion, chopped and caramelized in 1 tbsp butter
• 5 oz. goat cheese
• 2 corn tortillas, torn up
• 1/3 cup chopped, roasted red peppers patted dry

• Prep Time: 10 minutes
• Cook Time: 30 minutes

• Total Time: 40 minutes
• Yield: Serves 8

Preparation

• Beat the eggs with the milk.
• Add in the garlic powder, salt, pepper and caramelized onions.
• Place the mixture in a 9"X11" casserole dish and place in the torn up tortillas.
• Stir in the chopped, roasted red peppers.
• Place in a preheated 350 degree oven and bake for 30 minutes or until a knife comes out clean in the center.