Ingredients: Cooking spray 4 cups cubed day-old Italian bread 2 cups frozen Tuscan- or Capri- or Italian-style vegetables, thawed (about 8 ounces) 1 pouch (3 ounces) salmon or tuna or 1 can (6 ounces) salmon or tuna, drained 4 eggs 1 cup skim or low-fat milk 1⁄2 teaspoon Italian seasoning

Directions: Evenly coat an 8x8x2-inch baking pan or dish with spray. Add bread cubes, vegetables, and salmon. With two spoons, toss to combine. In medium bowl beat together eggs, milk, and seasoning until well blended. Pour over bread mixture. Cover and refrigerate several hours or overnight. Or, if desired, bake immediately, uncovered, at 350°F until golden brown and knife inserted near center comes out clean, about 35 to 50 minutes. Makes 4 servings. (Recipe from American Egg Board) To freeze: Assemble strata. Wrap baking dish/pan well with plastic wrap and/or aluminum foil. Freeze no more than 1 to 3 months. Thaw in refrigerator overnight. Bake as directed, allowing a bit more time to thoroughly heat cold ingredients, if necessary. *See more recipes in our eggs & cheese collection *See more recipes in our seafood collection