Veggie Bread Bowl

Cooking Recipes Catalogue

Poppy seed rolls are made into little bread bowls filled with a scrambled egg mixture, and topped with sauteed veggies and feta cheese.

INGREDIENTS (for 4 servings):


  • CUT off tops of rolls, reserving tops. Hollow out rolls, leaving a 1/4-inch shell in each.
  • 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.
  • 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.
  • 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.
  • 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.

  • Reprinted with permission of Southern Living® magazine. All rights reserved.