Post by JJ Judkins on Mar 27, 2012 18:29:43 GMT -6
Breakfast in a Bread Bowl
Take a large dinner roll. Stuff it with scrambled eggs, cheese and sautéed
vegetables. Now that’s a simple, satisfying breakfast. You can even toss in
fresh herbs or leftover cooked vegetables, chicken, fish or beans. If you
prefer, use 8 smaller rolls (1 ½ ounces each) in place of the 4 larger ones.
1 small red onion, chopped
½ green or sweet red pepper, chopped
1 small zucchini, chopped
4 mushrooms, chopped
1 cup packed fresh spinach, torn into pieces
3 cups fat-free egg substitute
Salt and ground black pepper
1 cup shredded low-sodium part-skim Swiss or Cheddar cheese
4 large crusty French or Italian-style rolls (3 ounces each)
Coat a large no-stick skillet with no-stick spray. Set over medium heat
until warm. Add the onions and peppers and cook for 2 minutes. Add the
zucchini, mushrooms and spinach. Cook and stir for 7 to 10 minutes. Transfer
to a plate.
Again coat the skillet with no-stick spray and set over medium heat until
warm.
In a medium bowl, beat the egg substitute. Season with salt and pepper. Pour
into the skillet and cook or 2 to 3 minutes, or until unscrambled. Add the
reserved vegetables. Cook and stir or 1 to 3 minutes, or until the eggs are
almost cooked. Add the Swiss or Cheddar and stir until melted.
Slice the top of each roll and gently press the bread inside to form a bowl
shape. Spoon the egg filling into the bread bowls and cover with the tops of
the bread.
Cooking hint: When making scrambled eggs or omelets, combine the eggs with a
little water instead of milk. Water makes the eggs more fluffy when cooked.
Low Fat Living Cookbook
Take a large dinner roll. Stuff it with scrambled eggs, cheese and sautéed
vegetables. Now that’s a simple, satisfying breakfast. You can even toss in
fresh herbs or leftover cooked vegetables, chicken, fish or beans. If you
prefer, use 8 smaller rolls (1 ½ ounces each) in place of the 4 larger ones.
1 small red onion, chopped
½ green or sweet red pepper, chopped
1 small zucchini, chopped
4 mushrooms, chopped
1 cup packed fresh spinach, torn into pieces
3 cups fat-free egg substitute
Salt and ground black pepper
1 cup shredded low-sodium part-skim Swiss or Cheddar cheese
4 large crusty French or Italian-style rolls (3 ounces each)
Coat a large no-stick skillet with no-stick spray. Set over medium heat
until warm. Add the onions and peppers and cook for 2 minutes. Add the
zucchini, mushrooms and spinach. Cook and stir for 7 to 10 minutes. Transfer
to a plate.
Again coat the skillet with no-stick spray and set over medium heat until
warm.
In a medium bowl, beat the egg substitute. Season with salt and pepper. Pour
into the skillet and cook or 2 to 3 minutes, or until unscrambled. Add the
reserved vegetables. Cook and stir or 1 to 3 minutes, or until the eggs are
almost cooked. Add the Swiss or Cheddar and stir until melted.
Slice the top of each roll and gently press the bread inside to form a bowl
shape. Spoon the egg filling into the bread bowls and cover with the tops of
the bread.
Cooking hint: When making scrambled eggs or omelets, combine the eggs with a
little water instead of milk. Water makes the eggs more fluffy when cooked.
Low Fat Living Cookbook