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.
- Yield
- 4 Servings
- Serving size
- 1 serving
- Rating
- 3.69 of 5 (212 ratings)
Food groups
- Dairy: 1/2 cups
- Grains: 1 1/2 ounces
- Protein Foods: 1 1/2 ounces
- Vegetables: 1/2 cups
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
- 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.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 295.03 |
| Total Fat | 12.86 g |
| Saturated Fat | 4.11 g |
| Monounsaturated Fat | 5 g |
| Polyunsaturated Fat | 2 g |
| Linoleic Acid | 2 g |
| α-Linolenic Acid | 0.1 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 215.6 mg |
| Carbohydrates | 26.03 g |
| Dietary Fiber | 3.43 g |
| Total Sugars | 7.29 g |
| Added Sugars included | 2 g |
| Protein | 19.63 g |
| Calcium | 240 mg |
| Potassium | 462 mg |
| Sodium | 398.85 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 55 mg |
| Phosphorus | 308 mg |
| Selenium | 36 mg |
| Zinc | 2 mg |
| Vitamin A | 171 mcg |
| Vitamin B6 | 0.3 mg |
| Vitamin B12 | 1 mcg |
| Vitamin C | 46 mg |
| Vitamin D | 2 mcg |
| Vitamin E | 2 mg |
| Vitamin K | 8 mcg |
| Folate | 72 mcg |
| Thiamin | 0.3 mg |
| Riboflavin | 0.5 mg |
| Niacin | 2 mg |
| Choline | 192 mg |
Notes
Serving Suggestions: Serve with 8 ounce glass of fat-free (skim) milk and 1/2 cup cantaloupe chunks.
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Source
Recipe by: Produce for Better Health Foundation
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/bell-pepper-and-vidalia-onion-strata-fresh-salsa. Federal works are public domain in the United States.