Eggs Primavera Bread Pudding: A Fresh & Flavorful Recipe

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:

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.

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