Bell Pepper and Vidalia Onion Strata with Fresh Salsa Recipe
Make Half Your Plate Fruits & Veggies
| 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. | ||
| Recipe Cost for 4 People: $10.00 ($2.50/serving)* | ||
| Preparation Time: 1 hour | ||
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| Place rack in center of oven and preheat oven to 350°F. Cut Vidalia onion into slices vertically; reserve about ¼ 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, milk and pepper in large bowl, set aside. Spray 8” or 9” 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. While strata is baking, prepare salsa, by dicing and mixing cherry tomatoes, garlic and remaining Vidalia onion.
Complete this Plate: Serve with an 8 oz glass of non-fat milk and ½ cup cantaloupe chunks. |
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| Serves: 4 | ||
| Fruits & Veggies per Serving 0.75 Cups |
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| Nutrition Information per Serving: | ||
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| Calories: 240 Total Fat: 9g Saturated Fat: 3g % of Calories from Fat: 34% % Calories from Sat Fat: 11% |
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Protein: 18g Carbohydrates: 22g Cholesterol: 190mg Dietary Fiber: 4g Sodium: 310mg |
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| Each serving provides: An excellent source of protein, vitamin A, vitamin C, riboflavin, phosphorus, and iodine, and a good source of fiber, vitamin D, vitamin B6, pantothenic acid, potassium, calcium, iron, and magnesium. | ||
*Retail prices, Boulder, Colorado, and online, February 2014
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