The Feb./March issue of ReadyMade had me drooling over their Caprese Stratas with Basil, Tomato & Mozzarella. I tried to find the recipe online, but didn't see it. The photo's on page 77 and the recipe's on 78. Of course, I made a couple of modifications: All egg whites instead of whole eggs and milk, a few more cherry tomatoes than it calls for (sliced in half, instead of whole -- have experienced molten tomato bombs before) and french baguette instead of croissants. I also added a bit more cheese (how can you have too much cheese?).
It was hearty, but light, with the nutmeg adding a little nuttiness. It's a simple dish that can be made after a long day at work. Pair with a glass of wine and a salad and suddenly everything's better in the world. Salud!
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