Clean-out-the-Fridge Strata

• 1 fondue Chic! au vin (wine) by 1001 Fondues, 350 g (12 oz)
• 30 mL (2 tbsp.) olive oil
• 750 mL (3 cups) chopped vegetables* (1 cup)
• 4 large eggs
• 2 egg whites
• 500 mL (2 cups) milk
• Finely grated zest of one lemon
• 200 g (7 oz.) ham, cut into strips**
• 750 mL (3 cups) multigrain or other bread, cut into cubes
• Salt and pepper

*Spinach, kale, asparagus, leeks, red bell pepper, broccoli, cauliflower, onion, etc.

**or minced sausage, chorizo, etc.

**To make it vegetarian, simply leave out the ham.

1. In a skillet about 20 to 23 cm (8 to 9 inches) in diameter, over medium heat, heat olive oil. Add vegetables and cook for 7 to 8 minutes, stirring. Season and set aside.
2. In a large bowl, whisk together eggs, egg whites, milk and lemon zest. Season to taste.
3. Add vegetables, ham, bread and raw fondue cut into pieces. Mix well. Note that you can also pre-cook the fondue according to package cooking instructions.
4. Pour into the skillet or into an oiled 20 to 23 cm (8 to 9 in.) round pan. Cover and refrigerate for 1 to 8 hours (if you can’t wait several hours, the minimum is one hour).
5. Place the rack in the middle of the oven. Preheat oven to 180°C (350°F).
6. Bake for 1 hour or until centre is cooked through. Let cool for 10 minutes before serving.

A favourite for breakfast or brunch, this recipe is so easy to prepare — just put all the ingredients in the same dish and voilà!