|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|
|Black pepper||1⁄4 Teaspoon|
|Shredded reduced fat swiss cheese||2 Ounce (1/2 Cup)|
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.