Bell Pepper and Vidalia Onion Strata with Fresh Salsa
Makes:
4 Servings
Preparation Time:
1 hour
Loaded with sweet Vidalia onions and bell peppers, this delicious baked breakfast or brunch dish can be assembled ahead of time, leaving just the baking for the morning.
Ingredients
- 1 Vidalia onion (divided)
- 1/2 red bell pepper (sliced vertically)
- 1/2 green bell pepper (sliced vertically)
- 1 tablespoon olive oil
- 4 large eggs
- 4 egg whites
- 1/2 cup fat-free (skim) milk
- 1/8 teaspoon ground black pepper
- cooking spray
- 4 slices whole-grain bread (4-6 slices, dry or toasted, cubed)
- 1/2 cup reduced-fat Italian blend cheese
- 10 cherry tomatoes (or 2 tomatoes)
- 1 garlic clove
Directions
- Pack rack in center of oven and preheat oven to 350 ºF.
- Cut Vidalia onion into slices vertically; reserve about 1/4 of onion. Heat oil in a 10-inch non-stick skillet. Sauté onion and pepper slices for 5-8 minutes, until tender and just starting to brown. Remove from heat.
- Beat eggs, egg whites, milk, and pepper in large bowl, set aside.
- Spray 8- or 9-inch baking pan (square or round) with cooking spray.
- Arrange bread cubes in bottom of pan. Sprinkle with shredded cheese.
- Add sautéed vegetables and pour in egg mix.
- Bake uncovered for 45 minutes, until set. Egg dishes should be cooked to 160 ºF.
- While strata is baking, prepare salsa, by dicing and mixing cherry tomatoes, garlic, and remaining Vidalia onion.
Notes
Serving Suggestions: Serve with 8 ounce glass of fat-free (skim) milk and 1/2 cup cantaloupe chunks.
Learn more about:
Produce for Better Health Foundation
