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.
栄養成分（1食あたり）
1食あたりの値 · 1食分の量: 1 serving
295
カロリー
20g
タンパク質
26g
炭水化物
13g
脂質
3g
食物繊維
7g
糖類
399mg
ナトリウム
飽和脂肪酸 4 g · コレステロール 216 mg
リングは1食分を2,000kcalの基準日に対する割合で表示します。Nutrolaアプリではあなた自身の目標に合わせて表示されます。
材料
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
作り方
- 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.
出典: USDA MyPlate Kitchen · Produce for Better Health Foundation
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