This was pretty good. I feel like it could've used a few tweaks, but it was a solid start.

The sun-dried tomatoes, olives, artichoke hearts, and mozzarella all worked well together. And I appreciated the generous quantity of fresh basil. But I felt like it could've used a few more elements. I think garlic and mushrooms would've been particularly nice.

Sliced cremini mushrooms would be good. Especially if you sauté them with a bit of garlic and butter first. But I think that small marinated button mushrooms or mixed wild mushrooms would be even better here!

Mediterranean Strata

Adapted from The Breakfast Bible by Kate McMillan

Ingredients

• 250-300g bread, cubed
• 300-400g artichoke hearts, chopped
• 1/3 c. Kalamata olives, pitted and halved
• 1/4 c. sun-dried tomatoes, chopped
• 2-4 cloves garlic, minced
• 125g mushrooms, sliced or coarsely chopped
• 1/2 c. fresh basil, chopped
• 125g mozzarella cheese, grated
• 2 Tbsp. grated Parmesan
• 6 large eggs
• 2 c. milk
• salt and pepper, to taste

Directions

1. Grease a 23x33cm (9x13") baking dish.
2. Place the bread cubes in the prepared baking dish in a single layer.
3. Layer the artichoke hearts, olives, and tomatoes on top.
4. If desired, sauté the mushrooms with the garlic and a little butter before layering them into the baking dish along with everything else.
5. Sprinkle with the basil and cheeses.
6. Beat the eggs with the milk and season to taste with salt and pepper.
7. Pour the custard mixture evenly over the ingredients in the baking dish.
8. Cover with foil and let stand for at least an hour. Or transfer to the fridge and chill overnight.
9. Preheat oven to 190°C (375°F) and bake, covered, for 20 minutes.
10. Remove the foil and continue baking for another 20-25 minutes.
11. Remove from oven and let stand for 5-10 minutes before serving.