Bell Pepper and Vidalia Onion Strata with Fresh Salsa

60 min · Serves 4

Based on a recipe from Produce for Better Health Foundation, via USDA MyPlate Kitchen

Steps written by Kubbord

What goes in

• 1Vidalia onion
• ½red bell pepper
• ½green bell pepper
• 14.8 mlolive oil
• 4eggs
• 4egg whites
• ½ cupfat-free milk
• 0.6 mlground black pepper
• 1cooking spray
• 4whole-grain bread
• ½ cupreduced-fat Italian blend cheese
• 10cherry tomatoes
• 1garlic clove

How to cook it

1. Preheat the oven to 350°F (175°C) with an oven rack in the middle position, and lightly coat an 8x8-inch (20x20 cm) baking dish with cooking spray.
2. Slice the Vidalia onion vertically, setting aside one-quarter of it for the salsa, and thinly slice the red bell pepper and green bell pepper.
3. Heat the olive oil in a nonstick skillet over medium heat, add the sliced onion and bell peppers, and cook for 5 to 8 minutes until they soften and begin to brown, then remove the pan from the heat.
4. Cut the whole-grain bread into bite-sized cubes, arrange them in the bottom of the prepared baking dish, and scatter the reduced-fat Italian blend cheese evenly over the top.
5. In a large bowl, whisk together the eggs, egg whites, fat-free milk, and ground black pepper until thoroughly combined.
6. Distribute the cooked onion and bell peppers over the bread and cheese, then pour the egg mixture evenly over everything.
7. Bake uncovered for 45 minutes until the strata is puffed, golden brown, and the center reaches an internal temperature of 160°F (71°C).
8. While the strata bakes, finely dice the cherry tomatoes, garlic clove, and the reserved Vidalia onion, then stir them together in a small bowl to make the salsa.
9. Cut the warm strata into squares and serve plated with the fresh salsa.

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