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Eggs Primavera

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Ingredients
  Whole wheat bread 4 (4 Round Loaves, 4 Inches Each)
  Chopped onion 1 1⁄2 Cup (24 tbs)
  Chopped yellow squash 3⁄4 Cup (12 tbs)
  Chopped zucchini 3⁄4 Cup (12 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Snow peas 2 Ounce, trimmed and cut diagonally in thirds
  Finely chopped fresh parsley 1⁄4 Cup (4 tbs)
  Finely chopped thyme/3/4 teaspoon dried thyme leaves 1 1⁄2 Teaspoon (Fresh)
  Finely chopped fresh rosemary/1/2 teaspoon dried rosemary 1 Teaspoon
  Whole eggs 2
  Egg whites 4
  Black pepper 1⁄4 Teaspoon
  Shredded reduced fat swiss cheese 2 Ounce (1/2 Cup)
Directions

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.
Reserve centers for another use.
Place loaves and tops, cut sides up, on baking sheet.
Spray all surfaces 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 back on bread bowls before serving.

Recipe Summary

Ingredient: 
Egg

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