Vidalia Onion and Sweet Pepper Strata
Amount Per Serving
Calories from Fat 845
% Daily Value *
Total Fat 95g
Saturated Fat 35g
Trans Fat 1g
Polyunsaturated Fat 13g
Monounsaturated Fat 41g
Total Carbohydrates 227g
Dietary Fiber 39g
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
- 2 tablespoons olive oil, plus more for the pan
- 1 medium Vidalia onion, thinly sliced
- 1 red bell pepper, cored, seeded and thinly sliced
- 1 yellow bell pepper, cored, seeded and thinly sliced
- 2 cloves garlic, peeled, minced
- 12 thin slices firm white sandwich bread, cut into 1-inch squares
- 2 ounces freshly grated Parmesan cheese, divided
- 6 large eggs
- 2 1/2 cups milk
- 2 sprigs thyme, leaves picked
- Coarse salt and freshly ground black pepper
- Oil a 9x13 baking dish; set it aside
- In a large saute pan, heat the oil over medium heat and saute the onion until it's golden, about 5 minutes
- Add the bell peppers and saute until they are tender, about 5 minutes
- Add the garlic and saute until the mixture is fragrant, about 1 minute
- Place half the bread squares in the prepared baking dish; top them with half the vegetables
- Sprinkle half the Parmesan over the vegetables and top with the remaining bread and vegetables
- In a medium bowl, whisk together the eggs, milk and thyme; season with salt and pepper. Pour the egg mixture over the bread and vegetables.
- Cover and chill the strata at least 3 hours, or up to 12.
- Heat the oven to 375 degrees. Let the strata stand at room temperature 20 minutes.
- Sprinkle the remaining Parmesan cheese over the strata and bake until it's puffed and golden brown around the edges, about 50 minutes.