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Queen Of Sheba Strata By Cathi Iannone

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Wolfgang Puck
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brunch nut free vegetarian breakfast


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4 cups sweet potatoes (very thinly sliced)

1 1/2 cups whole wheat flour

1 1/2 teaspoons baking powder

1/2 cup onion (grated with a cheese grater)

2/3 cup ricotta cheese

1 can Wolfgang Puck Creamy Butternut Squash Soup (14.5 ounce)

1/4 cup canola oil, plus 1 tablespoon for greasing pan

4 eggs (beaten)

1 1/2 tablespoons berbere, Ethiopian spice blend

2 garlic cloves ( push through garlic press)

2 tablespoons fresh flat-leaf parsley (finely chopped)

1 teaspoon salt

1/2 teaspoon pepper

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