1 loaf (about 12-oz.) cheese or sweet onion focaccia, cut into bit-sized pieces
(about 6 cups)
2 cups skim or low-fat milk
1 cup shredded Parmesan cheese, divided
1 package (10 oz.) frozen chopped spinach, thawed and drained
1 teaspoon salt
1 cup lump crabmeat or chopped shrimp
Tomato slices, cut in half, optional
Evenly coat a 2-quart glass or ceramic baking dish with cooking spray. Spread pieces of focaccia over bottom of prepared dish. In large bowl, beat together eggs, milk, 3/4 cup of the cheese, spinach, and salt until well combined. Stir in crabmeat until thoroughly blended. Pour egg mixture over focaccia. Sprinkle with remaining 1/4 cup cheese. Cover and refrigerate several hours or overnight.
When ready to bake, preheat oven to 350 F. Remove strata from refrigerator, and let stand for 10 minutes while oven preheats. Uncover and bake until puffed and lightly browned at the edges and knife inserted in center comes out clean, about 35 to 40 minutes. Garnish with tomato half-slices, if desired. Serves 8.