StoneGable Herb Frittata Strata

3 cups french baguette bread cubes

10 eggs

1/4 cup whole milk

1/2 cup Parmesan cheese

2 TBS fresh chives

2 TBS fresh parsley

1 cup asparagus, roasted and cut into 1 inch pieces

2 TBS olive oil

1/4 cup Jack cheese

dash nutmeg

salt and pepper



Preheat oven to 325 degrees.

Put bread cubes in a single layer on a rimmed baking sheet. Bake for 15 minutes. Let cool completely.

Increase oven 400 degrees.

Put asparagus on a rimmed baking sheet and drizzle with 2 tsp olive oil. Salt and pepper. Roast asparagus for 15 minutes. Remove from oven and cool.



Mix eggs, milk, Parmesan cheese, nutmeg and salt and pepper together in a large bowl. Gently fold in the bread cubes. Cover with plastic wrap and refrigerate.


Preheat oven to 350 degrees.


After an hour, heat 1 TBS olive oil in a large ovenproof skillet over medium heat. Add asparagus and herbs to the egg mixtue and stir. Pour the eggs into the pan and scrape up the bottom after it has cooked for 2 minutes. Continue to scape and fold the egg mixture in from the sides and bottom of the pan. After the eggs have cooked about 5 minutes, top with jack cheese and slide the pan into the oven. Cook until puffy and firm. Do not let it get too brown.