Bell Pepper and Vidalia Onion Strata with Fresh Salsa Recipe

Bell Pepper and Vidalia Onion Strata with Fresh Salsa

Prep time: 40 mins

Total time: 40 mins

Serves: 4 servings

Loaded with sweet Vidalia onions and bell peppers, this delicious baked Vidalia Onion Strata breakfast or brunch dish can be assembled ahead of time, leaving just the baking for the morning.

Ingredients

1 Vidalia onion, divided
½ red bell pepper, sliced vertically
½ green bell pepper, sliced vertically
1 tbsp olive oil
4 large eggs
4 egg whites
½ cup fat-free (skim) milk
⅛ tsp ground black pepper
Cooking spray
4-6 slices whole-grain bread, dry or toasted, cubed
½ cup reduced-fat Italian blend cheese
10-11 cherry tomatoes or 2 small tomatoes
1 garlic clove

Instructions

Place rack in center of oven and preheat oven to 350 ºF.
Cut Vidalia onion into slices vertically; reserve about ¼ 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, milk, and pepper in large bowl, set aside.
Spray 8” or 9” 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

Serve with an 8 oz glass of fat-free (skim) milk and ½ cup cantaloupe chunks.