Onion And Bell Pepper Strata With Fresh Tomato Salsa Recipes

THE BEST FRESH TOMATO SALSA

Steps:

• Stir the tomatoes, green bell pepper, onion, cilantro, lime juice, jalapeno pepper, cumin, salt, and pepper in a bowl. Serve.

FRESH TOMATO SALSA

Steps:

• In a bowl stir together salsa ingredients. Salsa may be made 2 hours ahead and chilled, covered.

BELL PEPPER, ONION AND CHEESE STRATA

Steps:

• Set oven to 350 degrees.
• Butter an 8 x 8-inch square baking dish.
• Melt 3 tablespoons butter in a large skillet.
• Add in bell pepper and saute until JUST tender (about 3-4 minutes).
• Mix in green onions and saute for about 1 minute longer.
• Spread softened butter thinly on bread slices.
• Cut bread into 1-inch pieces, then layer half of the bread pieces in the bottom of prepared baking dish.
• Cover with half of the cheddar cheese, then half of the bell pepper/onion mixture.
• Repeat layering with bread, cheese and bell pepper mixture.
• In a medium bowl whisk together milk with eggs, Dijon mustard, dry mustard, salt and pepper until well blended, then pour over the mixture in the baking dish.
• Bake for about 40-45 minutes or until the center is set and the top is browned.
• Sprinkle with grated Parmesan cheese the last 10 minutes of baking.
• Delicious!

CARAMELIZED ONION, SPINACH AND GRUYERE STRATA WITH SAUTEED CHERRY TOMATOES

Steps:

• Preheat the oven to 325 degrees F. Put the bread on a baking sheet and toast until lightly golden brown on both sides, about 10 minutes. Remove and let cool.
• Meanwhile, heat the butter and canola oil in a large saute pan over medium heat until shimmering. Add the onions and toss to coat, then add the sugar and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown and caramelized, about 20 minutes. Remove from the heat and let cool slightly.
• In a large bowl, combine the toasted bread, caramelized onions and spinach. In another large bowl, whisk the eggs, milk, heavy cream, 1 1/2 cups cheese, the mustard, 1 teaspoon salt, 1/2 teaspoon pepper, the thyme and nutmeg. Butter a 9-by-13-inch baking dish. Add the bread mixture to the baking dish, then pour the egg mixture over the bread and press down to make sure it is totally submerged.
• Increase the oven temperature to 350 degrees F. Bake the strata, uncovered, until it is golden brown on top, puffed slightly and doesn't shimmy with uncooked custard when you shake the pan, 50 minutes to 1 hour; sprinkle with the remaining 1/2 cup cheese during the last 10 minutes of baking. Let cool 5 minutes before serving.
• Meanwhile, prepare the tomatoes: Heat the canola oil in a large saute pan over high heat until it begins to shimmer. Add the cherry tomatoes, season with salt and pepper and cook until softened, 4 to 5 minutes. Add the chives and remove from the heat. Serve the strata with the sauteed tomatoes.