`One-Pot Farro with Sausage, Kale and Tomatoes

A bowl of farro salad with tomatoes, kale, and herbs rests on a white surface, showcasing a delicious one-pot meal. A fork is inside the bowl. Nearby are small plates with basil leaves, colorful cherry tomatoes, and a small jar of olive oil. A purple cloth adds a touch of color beside the bowl. MyFitnessPal Blog

This recipe is a spin on a one-pot pasta, but in place of spaghetti we use farro, a nutty, fiber-rich grain.

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Spring Vegetable Strata

Overnight strata is the perfect weekend brunch: Make it the night before, pop it in the oven the next morning, and sit back and enjoy. We use frozen spinach and asparagus here, but feel free to add veggies to the sauté — fresh baby kale, mushrooms, cherry tomatoes — whatever is in your vegetable drawer.

The image shows a logo with the text "RDtip" against a white background. The letters "RD" are outlined, with a checkmark inside the "D," while "tip" is in solid blue, resembling the simplicity of zucchini pizza. There is also a blue vertical line to the left of the text. MyFitnessPal Blog

This is a great option for a healthy brunch dish because it combines a serving of vegetables with the filling elements of fiber and protein.

Active time: 20 minutes | Total time: 1 hour, 10 minutes, plus chilling overnight

Overnight Spring Vegetable Strata

Ingredients

Cooking spray
3 cups cubed, day old crusty whole-wheat bread
2 tbsp olive oil
1/2 medium onion, thinly sliced
10 oz. (284g) frozen spinach, thawed and squeezed dry
8 oz. (227g) asparagus cut into 1” pieces, tough ends snapped off and discarded
3 large eggs
3 egg whites
1 1/2 cups (366g) 2% milk
2 tbsp fresh dill or chives (or substitute 1 1/4 tsp dried dill)
1/2 tsp salt
1/4 tsp black pepper
1/2 cup (50g) shredded Parmesan cheese

Directions

The night before baking, prepare the strata. Coat an 8-inch (20cm) square baking dish with cooking spray. Arrange the bread cubes in an even layer in the baking dish and set aside.

Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook, stirring frequently, until beginning to brown, about 6 minutes. Add the spinach and asparagus, cover, and reduce the heat to low. Cook, stirring occasionally, until the asparagus is bright green and crisp-tender, about 3 minutes. Spoon the vegetable mixture over the bread cubes, arranging the asparagus in an even layer.

In a medium bowl, whisk together the eggs, egg whites, milk, herbs, salt, and pepper. Pour the mixture evenly over the bread and vegetables. Press down gently with a spatula to help the bread absorb the custard. Sprinkle with the Parmesan cheese. Cover with foil and refrigerate overnight.

The next morning, preheat the oven to 375°F (190°C). Uncover the strata and bake for 45–50 minutes, or until a knife inserted into the center comes out clean without liquid egg clinging to it.

Let stand for 5 minutes, then cut into 6 portions and serve immediately.

Serves: 6 | Serving Size: 1/6 of strata

Nutrition (per serving): Calories: 242; Total Fat: 11g; Saturated Fat: 4g; Monounsaturated Fat: 5g; Polyunsaturated Fat: 1g; Cholesterol: 115mg; Sodium: 638mg; Carbohydrate: 23g; Dietary Fiber: 4g; Sugar: 5g; Protein: 14g

Nutrition Bonus: Vitamin D: 13%; Calcium: 26%; Iron: 24%; Potassium: 664mg; Vitamin A: 331%; Vitamin C: 53%

Originally published June 14, 2020; Updated June 2026

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