Veggie Bread Bowl

11 ingredients
5 steps

Ingredients

  • 4 poppy seed crusty rolls (about 1.7 ounces each)
  • 1 small sweet onion, chopped
  • 1 small zucchini, chopped
  • 1/2 medium-size red bell pepper, chopped
  • 1/2 cup chopped fresh mushrooms
  • 1/2 teaspoon freshly ground pepper
  • Butter-flavored cooking spray
  • 2 cups egg substitute
  • 3 ounces fat-free cream cheese, diced
  • 1/2 cup (2 ounces) crumbled reduced-fat feta cheese
  • 1 to 2 teaspoons minced fresh dill (optional)

Directions

  1. 1
    Cut off tops of rolls, reserving tops. Hollow out rolls, leaving a 1/4-inch shell in each.
  2. 2
    Saute onion and next 4 ingredients in a large skillet coated with cooking spray over medium-high heat 5 to 7 minutes or until tender. Remove from pan; set aside.
  3. 3
    Heat skillet coated with cooking spray over medium heat; add egg substitute and cream cheese. Cook, without stirring, until eggs begin to set on bottom.
  4. 4
    Draw a spatula across bottom of skillet to form large curds. Continue cooking until eggs are thickened and moist (do not stir constantly). Remove from heat.
  5. 5
    Spoon evenly into rolls. Top evenly with onion mixture and feta cheese. Sprinkle with dill, if desired. Replace tops of rolls. Serve with sliced cantaloupe, if desired.

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