Yesterday when I was running at lunch I went down earlier than I normally do so Paula Dean was on. Of course you know what that means! Butter, heavy cream and sugar! She made the most amazing lobster, shrimp creole bisque that looked amazing – but what looked more amazing was the bread bowl she made. She just took out the insides of her bowl, swiped the rim with a bit of olive oil and baked it for 10 minutes to make it strong enough to hold the bisque. Yum!
Then after that Giada was on and she was making an egg mixture in Italian bread that you baked and I thought, what if I made eggs and spinach in a small whole wheat roll?
- 1 3 ounce roll – remove the insides but save and mix in with the egg beaters
- 1/4 cup egg beaters
- handful of spinach
- salt and pepper
- .6 ounce muenster cheese
- 1/2 tsp. olive oil
Cut the top off the roll. Remove insides and reserve. Brush roll with 1/2 tsp. olive oil. Bake at 350 for 5 minutes. Put spinach in bottom of roll. Mix together egg beaters, remaining bread and salt and pepper. Pour into roll. Bake at 350 for 20 – 25 minutes, or until eggs have cooked. Add cheese on top and broil until cheese is browned.
This is a keeper! Crunchy on the outside, the eggs are almost quiche like on the inside – and of course cheese makes everything great, right?
I am off to get ready for work. Come back for lunch for Mexican Soup I made with last nights chicken leftovers! A huge 2 cup serving is only 310 calories! See you then!