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Bell Pepper and Vidalia Onion Strata with Fresh Salsa

Bell Pepper and Vidalia Onion Strata with Fresh Salsa

Cost $10, save $10

Source: Recommended by CookPal

  • 60 Min
  • 4 Servings
  • $10

INGREDIENTS

  • Vegetables

    • 🧅 1 Vidalia onion
    • 🌶 1/2 red bell pepper
    • 🌶 1/2 green bell pepper
    • 🍅 10 cherry tomatoes
    • 1 garlic clove

  • Dairy/Egg

    • 🥚 4 large eggs
    • 🥚 4 egg whites
    • 🥛 1/2 cup fat-free (skim) milk
    • 1/2 cup reduced-fat Italian blend cheese

  • Others

    • 1 tablespoon olive oil
    • 1/8 teaspoon ground black pepper
    • Cooking spray
    • 🍞 4 slices whole-grain bread

STEPS

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.

NUTRIENTS

Per 1 serving

🔥

240

Calories

  • 19
    Protein
  • 21
    Carbs
  • 9
    Fats

💡 Assemble the strata the night before for a stress-free morning.Use whole-grain bread for added fiber and nutrients.Make sure the egg mixture is evenly distributed over the bread cubes to ensure a moist texture.