Keto Italian Brunch Delight: Fluffy Keto Strata with Prosciutto & Asparagus
Discover a delicious keto-friendly brunch recipe that combines the flavors of Italy with a fluffy keto strata, crispy prosciutto, and tender asparagus. This easy-to-prepare dish is perfect for your low-carb lifestyle and can be enjoyed as a main dish or side. Enjoy mouthwatering images, sensory descriptions, and a cinematic presentation that will transport you straight to an Italian brunch in the comfort of your own home.
Allergens
Eggs, Dairy (Milk and Cheese)
Ingredients
- 4 cups keto bread cubes (preferably day
- old)
- 1 cup grated mozzarella cheese
- 6 large eggs
- 2 cups heavy cream
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1/2 teaspoon dried basil
- 1/4 teaspoon garlic powder
- 8 asparagus spears, trimmed and chopped into 1
- inch pieces
- 4 slices prosciutto, chopped
- Olive oil for greasing
Instructions
- Preheat your oven to 350°F (175°C). Lightly grease a 9 inch baking dish with olive oil and set aside.
- In a large bowl, combine the keto bread cubes and grated mozzarella cheese. Mix well and transfer the mixture to the prepared baking dish, creating an even layer.
- In another bowl, whisk together the eggs, heavy cream, salt, black pepper, dried basil, and garlic powder until well combined. Pour this mixture over the bread cheese layer in the baking dish.
- Gently stir the chopped asparagus and prosciutto into the egg mixture, ensuring they are evenly distributed throughout.
- Bake for 30 minutes or until the strata has puffed up and is golden brown on top. Remove from the oven and let it cool slightly before serving.
Chef’s Insight
To add extra flavor, consider infusing the heavy cream with fresh herbs like rosemary or thyme before mixing it into the egg mixture.
Notes
Ensure that you use keto bread cubes specifically designed for low-carb diets.