Breakfast Strata with Corn & Crab
3
Points®
Total time: 35 min • Prep: 15 min • Cook: 20 min • Serves: 6 • Difficulty: Easy
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.
Ingredients
Egg
6 large
Fat-free skim milk
1⅓ cup(s)
Fresh parsley
¼ cup(s), chopped
Fresh basil
¼ cup(s), chopped
Grated Parmesan cheese
3 tbsp(s)
Kosher salt
¾ tsp(s)
Black pepper
¼ tsp(s)
Olive oil
2 tsp(s)
Raw corn
1 cup(s)
Scallions
½ cup(s), sliced
Reduced calorie wheat bread
6 slice(s), cubed
Lump crabmeat
8 oz
Instructions
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 for 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.
3
Serving size: 1 wedge
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