Bell Pepper and Vidalia Onion Strata with Fresh Salsa

Ingredients

• 1 piece(s) Vidalia onion, divided
• 1/4 tsp Red bell pepper, sliced vertically
• 1/4 tsp Green bell pepper, sliced vertically
• 1 tbsp Olive oil
• 4 piece(s) Eggs
• 4 piece(s) Egg whites
• 1/2 cup Fat-free (skim) milk
• 1/4 tsp Ground black pepper
• 3 sprays Cooking spray
• 4 piece(s) Whole-grain bread (dry or toasted, cubed)
• 2 tbsp Reduced-fat Italian blend cheese
• 10 cup Cherry tomatoe
• 1 piece(s) Garlic

Instructions

1. Pack 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, egg whites, milk, and pepper in large bowl, set aside.
4. Spray 8- or 9-inch 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.

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