3 large eggs
2 large egg whites
2 cups 2% milk
1 tablespoon Dijon mustard
2 tablespoons chopped fresh chives
2 teaspoons chopped fresh dill
1/4 teaspoon cayenne pepper
salt to taste
1 pound lump crab meat, picked through to remove any bits of shell or
cartilage
1 cup chopped, roasted red bell peppers (jarred roasted peppers work well)
12 slices baguette, about 1 inch thick
1/4 cup freshly grated Parmesan cheese

Cooking In a mixing bowl, whisk together the eggs, egg whites, milk,
mustard, chives, dill, cayenne pepper and salt. Spray a 10-inch baking
dish with nonstick spray. Arrange the slices of baguette in a single layer
in the baking dish. Spread the crabmeat and roasted red peppers over the
bread. Pour the egg mixture into the baking dish, cover and refrigerate
for 30 minutes or overnight. Preheat the oven to 325ºF. Remove the
strata from the refrigerator, uncover and sprinkle the Parmesan cheese
over the top. Bake the strata for 1 hour or until it is lightly browned
and set in the center. Cool for 20 minutes before slicing.