Makes 4 servings
|4||small round loaves (4 inches each) whole wheat bread|
|Nonstick cooking spray|
|1-1/2||cups chopped onions|
|3/4||cup chopped yellow summer squash|
|3/4||cup chopped zucchini|
|1/2||cup chopped red bell pepper|
|2||ounces snow peas, trimmed and cut diagonally into thirds|
|1/4||cup finely chopped fresh parsley|
|1-1/2||teaspoons finely chopped fresh thyme or 3/4 teaspoon dried thyme|
|1||teaspoon finely chopped fresh rosemary or 1/2 teaspoon dried rosemary, crushed|
|1/4||teaspoon black pepper|
|1/2||cup (2 ounces) shredded reduced-fat Swiss cheese|
- 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.
- 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.
- 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.
|Serving Size:||1 bread bowl with about 1 cup egg mixture|
|Saturated Fat||2 g|
|Total Fat||6 g|
|Calories from Fat||26 %|
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