Cooking at Home - Bell Pepper and Vidalia Onion Strata with Fresh Salsa

Makes:   4 Servings 

Prep 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

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, milk, and pepper in large bowl, set aside.
4. Spray 8' or 9' baking pan(squareor 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.

Nutrition Information

Nutrients Amount

Calories 240 

Total Fat 9 g

Saturated Fat 2 g

Cholesterol 189 mg

Sodium 371 mg

Total Carbohydrate 21 g

Dietary Fiber 4 g

Total Sugars 8 g

Added Sugars included 1 g

Protein 19 g

Vitamin D 1 mg

Calcium 246 mg

Iron 2 mg

Potassium 463 mg