Serves 4
295 cal · 65 min
Bell Pepper and Vidalia Onion Strata with Fresh Salsa
Recipe GLPRdeb0a36562718d
A savory baked egg casserole featuring tender sautéed bell peppers and sweet Vidalia onions layered with whole-grain bread and melted Italian cheese. This elegant breakfast or brunch dish is complemented by a bright fresh salsa made from cherry tomatoes, garlic, and crisp onion. Light and protein-rich, it's perfect for feeding a crowd while keeping nutrition in mind.
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Ingredients
1 medium Vidalia onion, divided (about 1 medium)
½ Red bell pepper, halved and sliced vertically
½ Green bell pepper, halved and sliced vertically
1 tablespoon Olive oil
4 Large eggs
4 Egg whites
½ cup Fat-free milk (skim)
⅛ teaspoon Ground black pepper
Cooking spray
4 slices Whole-grain bread, cubed
½ cup Reduced-fat Italian blend cheese, shredded
10 Cherry tomatoes, diced
1 clove Garlic clove, minced
Directions
Preheat oven to 350°F (175°C) with the rack positioned in the center. Slice three-quarters of the Vidalia onion vertically into thin slices; set aside the remaining quarter for the salsa.
Heat the olive oil in a 10-inch non-stick skillet over medium heat.
Add the sliced red and green bell peppers and the three-quarters portion of the onion to the hot oil. Sauté for 5 to 8 minutes, stirring occasionally, until the vegetables are tender and lightly golden at the edges. Remove the skillet from heat and let cool slightly.
In a large bowl, whisk together the 4 whole eggs, 4 egg whites, skim milk, and black pepper until well combined. Set aside.
Spray an 8- or 9-inch square or round baking pan with cooking spray.
Distribute the bread cubes evenly across the bottom of the prepared pan.
Sprinkle the shredded Italian blend cheese over the bread cubes.
Scatter the sautéed vegetables over the cheese layer, then carefully pour the egg mixture over everything, making sure it is distributed evenly.
Place the strata in the preheated oven and bake uncovered for 45 minutes, until the egg mixture is set and the top is lightly golden. The internal temperature should reach 160°F (71°C).
While the strata bakes, prepare the fresh salsa: dice the reserved quarter of Vidalia onion, the cherry tomatoes, and the minced garlic. Combine them in a small bowl and mix gently. Set aside until ready to serve.
Remove the strata from the oven and let it cool for a few minutes. Serve warm topped with the fresh salsa.
