Eggs Primavera
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Eggs Primavera
YIELD Makes 4 servings
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INGREDIENTS
| 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 |
PREPARATION:
- 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.
This recipe appears in:
Italian
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 |