RICOTTA, BASIL AND ROASTED RED PEPPER STRATA WITH PARMESAN

2 red bell peppers, roasted and cut into 1-inch-wide strips
1 tablespoons extra-virgin olive oil
1 small garlic clove, minced
Kosher salt and freshly ground black pepper
1 (15-ounce) container ricotta cheese
1 cup freshly grated Parmigiano-Reggiano cheese (about 4 ounces)
5 large eggs
Freshly grated nutmeg
2 1/2 cups milk
8 1/2-inch-thick slices firm Italian bread, preferably 1 day old
2 tablespoons chopped fresh basil

In a small bowl, combine the roasted peppers, oil, garlic, a pinch of salt and a grinding of pepper. Set aside.

In a medium bowl, whisk together the ricotta, 1/2 cup of the cheese, 1 of the eggs and nutmeg. Set aside.

In a separate medium bowl, whisk the remaining 4 eggs until blended. Whisk in the milk, the remaining 1/2 cup cheese, 1/2 teaspoon salt and a grinding of pepper.

TO ASSEMBLE THE STRATA:
Lightly coat a 2-quart shallow baking dish with butter. Use half the bread slices to make a single layer in the baking dish, cutting them, if necessary, to fit tightly. Spread the ricotta mixture evenly over the bread. Sprinkle with the basil. Scatter the roasted-pepper mixture on top and drizzle with any juices left in the bowl. Use the remaining bread slices to make a second layer, once again cutting them to fit, if necessary.

Pour the egg mixture evenly over the top of the strata, using a spatula to press on the bread so the liquid is evenly absorbed. Cover with plastic and refrigerate for at least 4 hours, or overnight.

WHEN READY TO BAKE:
Preheat the oven to 350 degrees F.

Uncover the strata and bake until puffed and browned, about 45 minutes. Serve.

Makes 6 to 8 servings
Source: The Good Egg by Marie Simmons