PREPARATION:

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.