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.
- 1 hour
- 4 Servings
- $3.00 - $5.99
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.
- 1 hour
- 4 Servings
- $3.00 - $5.99
Ingredients
- 1 Vidalia onion
- 1/2 red bell pepper
- 1/2 green bell pepper
- 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
- 1/2 cup reduced-fat Italian blend cheese
- 10 cherry tomatoes
- 1 garlic clove
Steps
Pack rack in center of oven and preheat oven to 350 ºF.
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.
Beat eggs, egg whites, milk, and pepper in large bowl, set aside.
Spray 8- or 9-inch 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.
Ingredients
Serving Size:
| Nutrients | Amount |
|---|---|
| Total Calories | 240 |
| Total Fat | 9 g |
| Saturated Fat | 2 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 1 g |
| Linoleic Acid | 1 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 2 mg |
| Omega 3 - DHA | 16 mg |
| Cholesterol | 189 mg |
| Carbohydrates | 21 g |
| Dietary Fiber | 4 g |
| Total Sugars | 8 g |
| Added Sugars included | 1 g |
| Protein | 19 g |
| Minerals | |
| Calcium | 246 mg |
| Potassium | 463 mg |
| Sodium | 371 mg |
| Copper | 223 mcg |
| Iron | 2 mg |
| Magnesium | 52 mg |
| Phosphorus | 298 mg |
| Selenium | 36 mcg |
| Zinc | 2 mg |
| Vitamins | |
| Vitamin A | 142 mcg RAE |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 0.9 mcg |
| Vitamin C | 39 mg |
| Vitamin D | 1 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 10 mcg |
| Folate | 61 mcg DFE |
| Thiamin | 0.2 mg |
| Riboflavin | 0.5 mg |
| Niacin | 2 mg |
| Choline | 132 mg |
Source:
- Produce for Better Health Foundation