Bell Pepper and Vidalia Onion Strata with Fresh Salsa
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.
Nutrition Facts (per serving)
Values are per serving · Serving Size: 1 serving
295
Calories
20g
Protein
26g
Carbs
13g
Fat
3g
Fiber
7g
Sugar
399mg
Sodium
Saturated Fat 4 g · Cholesterol 216 mg
Rings show one serving as a share of a 2,000 calorie reference day. In the Nutrola app they fill against your own goals.
Ingredients
Vidalia onion
1 · divided
red bell pepper
1/2 · sliced vertically
green bell pepper
1/2 · sliced vertically
olive oil
1 tablespoon
eggs
4 large
egg whites
4
fat-free (skim) milk
1/2 cup
ground black pepper
1/8 teaspoon
cooking spray
whole-grain bread
4 slices · 4-6 slices, dry or toasted, cubed
reduced-fat Italian blend cheese
1/2 cup
cherry tomatoes
10 · or 2 tomatoes
garlic clove
1
Instructions
- 1
Pack rack in center of oven and preheat oven to 350 ºF.
- 2
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.
- 3
Beat eggs, egg whites, milk, and pepper in large bowl, set aside.
- 4
Spray 8- or 9-inch baking pan (square or round) with cooking spray.
- 5
Arrange bread cubes in bottom of pan. Sprinkle with shredded cheese.
- 6
Add sautéed vegetables and pour in egg mix.
- 7
Bake uncovered for 45 minutes, until set. Egg dishes should be cooked to 160 ºF.
- 8
While strata is baking, prepare salsa, by dicing and mixing cherry tomatoes, garlic, and remaining Vidalia onion.
Source: USDA MyPlate Kitchen · Produce for Better Health Foundation
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