Ingredients Jump to Instructions ↓

  1. 4 small round loaves (4 inches each) whole wheat bread

  2. Nonstick cooking spray

  3. 1/2 cups chopped onions

  4. 3/4 cup chopped yellow summer squash

  5. 3/4 cup chopped zucchini

  6. 1/2 cup chopped red bell pepper

  7. 2 ounces snow peas, trimmed and cut diagonally into thirds

  8. 1/4 cup finely chopped fresh parsley

  9. 1/2 teaspoons finely chopped fresh thyme or 3/4 teaspoon dried thyme

  10. 1 teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

  11. 2 whole eggs

  12. 4 egg whites

  13. 1/4 teaspoon black pepper

  14. 1/2 cup (2 ounces) shredded reduced-fat Swiss cheese

Instructions Jump to Ingredients ↑

  1. Preheat oven to 350°F. Slice top off each loaf of bread. Carefully hollow out each loaf, leaving sides and bottom 1/2 inch thick. Place loaves and tops, cut sides up, on baking sheet. Spray all surfaces of bread with cooking spray; bake 15 minutes or until well toasted.

  2. Spray large nonstick skillet with cooking spray and heat over medium heat until hot. Add onions; cook and stir 3 minutes or until soft. Add yellow squash, zucchini and bell pepper; cook and stir 3 minutes or until crisp-tender. Add snow peas and herbs; cook and stir 1 minute.

  3. Whisk eggs, egg whites and black pepper in small bowl until blended. Add to vegetable mixture; gently stir until eggs begin to set. Sprinkle cheese over top; gently stir until cheese melts and eggs are set but not dry. Fill each bread bowl with 1/4 of egg mixture, about 1 cup. Place tops on bread bowls before serving. Garnish, if desired.


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