Breakfast Strata with Corn & Crab

3–6 Prep 10 min Cook 20 min Serves 6

This brunch dish looks luxe and tastes indulgent (hello, crab). But it all cooks up in one skillet, which doubles as a serving platter. #LazySunday, we say.

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6 large eggs 1⅓ cups fat-free milk ¼ cup chopped fresh parsley ¼ cup chopped fresh basil 3 tbsp grated Parmesan ¾ tsp salt ¼ tsp black pepper 2 tsp olive oil 1 cup fresh corn kernels ½ cup sliced scallions 6 oz reduced-calorie wheat sandwich bread, cubed 8 oz lump crabmeat 1. Preheat the oven to 425°F. In a medium bowl, whisk the eggs until lightly beaten. Whisk in the milk, parsley, basil, Parmesan, salt, and black pepper; set aside.

2. Heat the oil in a 10-inch cast-iron skillet over medium heat. Add the corn and scallions; cook 2 minutes. Add the bread; cook until the bread starts to brown, tossing occasionally, about 3 minutes. Remove the pan from the heat. Scatter the crabmeat over the top; pour the egg mixture evenly over the bread mixture. Place the pan in the oven. Bake until set, 15 to 18 minutes. Cut the strata into 6 wedges.

Per serving (1 wedge) 236 Cal, 9 g Total Fat, 3 g Sat Fat, 596 mg Sod, 21 g Total Carb, 6 g Sugar, 4 g Fib, 21 g Prot.

See photograph on pages 98 to 99.