Bell Pepper and Vidalia Onion Strata with Fresh Salsa

USDA Mixing Bowl
4 servings

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1. Place oven rack in center of oven and preheat oven to 350 ºF.

2. 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.

3. Beat eggs, milk, and pepper in large bowl, set aside.

4. Spray 8" or 9" baking pan (square or round) with cooking spray.

5. Arrange bread cubes in bottom of pan. Sprinkle with shredded cheese.

6. Add sautéed vegetables and pour in egg mix.

7. Bake uncovered for 45 minutes, until set. Egg dishes should be cooked to 160 ºF.

8. While strata is baking, prepare salsa, by dicing and mixing cherry tomatoes, garlic, and remaining Vidalia onion.


Serving Suggestions: Serve with 8 oz glass of fat-free (skim) milk and 1/2 cup cantaloupe chunks


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


8" or 9" baking pan, frying pan, large bowl.

More About Bell Peppers

How to Select

Choose peppers that are brightly colored and firm with tight skin.Avoid dull or shriveled peppers.

How to Store

Refrigerate bell peppers and use within 5 days.

How to Prepare

Peppers can be eaten raw, grilled, baked or sauted. Top them on pizzas, throw them on salads or stuff them and bake them for a delicious meal!