Sicilian Skillet Strata

This no-fuss dinner is started on the stovetop, then finished in the oven in minutes!


  • 6 oz (175 g) French bread (4 cups/1 L cubed)
  • 1 medium green bell pepper
  • 3   green onions with tops
  • 1 tsp (5 mL) olive oil
  • 3   garlic cloves, pressed
  • 12   eggs
  • 1/2 cup (125 mL) heavy whipping cream
  • 1/2 tsp (2 mL) each salt and coarsely ground black pepper
  • 8 slices cooked bacon, coarsely crumbled (see Cook's Tip)
  • 4 oz (125 g) fontina cheese
  • 1/2 cup (125 mL) grape tomatoes, quartered
  •  Chopped fresh basil leaves (optional)


  1. Preheat oven to 350°F (180°C). Using Bread Knife, cut bread into 1/2-in. (1-cm) cubes. In Executive (12-in./30-cm) Skillet (do not use stainless cookware), toast bread cubes over medium heat 4–-5 minutes or until light golden brown, stirring occasionally. Place bread cubes in medium Stainless Mesh Colander; shake out excess crumbs. Set aside.

  2. Coarsely chop bell pepper with Food Chopper. Thinly slice onions with Chef's Knife. Heat oil in Skillet over medium heat 1-–3 minutes or until shimmering. Add bell pepper, onions and garlic pressed with Garlic Press to Skillet; cook 1–-2 minutes or until crisp-tender, stirring occasionally.

  3. Combine eggs, cream, salt and black pepper in Stainless (4-qt./4-L) Mixing Bowl; whisk 1 minute using Stainless Whisk. Add bread cubes and bacon to vegetables. Add egg mixture, pressing down to saturate bread cubes using Small Mix ‘N Scraper®. Cook, uncovered, 1–-2 minutes or until bottom and sides are set.

  4. Bake, uncovered, 5-–7 minutes or until center is set but still moist and internal temperature reaches 155°F (68°C). Meanwhile, grate cheese using Ultimate Mandoline. Carefully remove Skillet from oven using Oven Mitts; top with cheese and tomatoes. Cover; let stand 5 minutes. Garnish with chopped fresh basil, if desired.


  • 8  servings

Nutrients per serving:

U.S. Nutrients per serving: Calories 330, Total Fat 22 g, Saturated Fat 10 g, Cholesterol 365 mg, Carbohydrate 15 g, Protein 19 g, Sodium 700 mg, Fiber 1 g

Cook's Tips:

Provolone or mozzarella cheese can be substituted for the fontina cheese, if desired.

To cook bacon, cook in (12-in./30-cm) Skillet over medium-high heat 12–-15 minutes or until crisp. Drain on paper towels.

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