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Eggs Primavera

Eggs Primavera

Eggs Primavera


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
2 whole eggs
4 egg whites
1/4 teaspoon black pepper
1/2 cup (2 ounces) shredded reduced-fat Swiss cheese


  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.

Nutritional Information

Serving Size: 1 bread bowl with about 1 cup egg mixture
Sodium 336 mg
Protein 14 g
Fiber 4 g
Carbohydrate 23 g
Cholesterol 114 mg
Saturated Fat 2 g
Total Fat 6 g
Calories from Fat 26 %
Calories 201

Dietary Exchange

Meat 1-1/2
Vegetable 1-1/2
Starch 1

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