Onion and Bell Pepper Strata with Fresh Tomato Salsa Recipe

Directions:

1. Lightly spray a 2 1/2-quart baking dish, 13 by 9 by 2 inches, with cooking spray.
2. In a large non-stick skillet cook onion and 1 tablespoon garlic in oil over moderate heat, stirring, until onion is pale golden. Stir in bell peppers and salt and black pepper to taste and cook, covered, over moderately low heat 5 minutes, or until peppers are just tender. Remove lid and cook vegetables, stirring, until any excess liquid is evaporated, 2 to 3 minutes.
3. Spread half of bread squares evenly in baking dish and top with half of vegetables. Sprinkle 1/4 cup Parmesan evenly over vegetables and top with remaining bread and vegetables.
4. In a bowl whisk together whole eggs, whites, milk, parsley, remaining 1 1/2 teaspoons garlic, and salt and pepper to taste and pour evenly over bread and vegetables. Chill strata, covered, at least 3 hours and up to 12.
5. Preheat oven to 375° F. and let >strata stand at room temperature 20 minutes.
6. Sprinkle remaining 1/4 cup Parmesan over strata and bake in middle of oven 45 to 55 minutes, or until puffed and golden brown around edges.
7. Serve strata topped with fresh tomato salsa.
8. Each serving, not including salsa, about 242 calories and 8 grams fat (30% of calories from fat) Nutritional analysis provided by Other each 1/2 cup serving of salsa about 41 calories and 0.4 grams fat (9% of calories from fat) Nutritional analysis provided by Other