Notes
- Substitute with fresh peppers if you do not have jarred roasted red peppers.
- Use bread removed from baguette to make bread crumbs; freeze to use in another recipe.
Stuffed Mediterranean Baguette
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Ingredients
5 egg
1 tbsp fresh dill, chopped
1 small zucchini, grated
1 tbsp cream cheese
1/2 cup jarred roasted red peppers, diced
1 tbsp kalamata olives, chopped and pitted
Nutritional Facts
Amount Per Serving
118 Calories
Fat
5 g
Sodium
162 mg
Protein
12 g
Carbohydrate
11 g
Directions
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Whisk eggs and dill; set aside.
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Spray large non-stick skillet with cooking spray. Heat skillet over medium-high heat. Add zucchini and cook for 3 minutes. Pour in egg mixture and immediately reduce heat to medium-low. As mixture begins to set, gently move spatula across bottom and sides of skillet to form large, soft curds. Cook until eggs are thickened and no visible liquid egg remains, about 5 minutes.
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Add cream cheese and stir until melted; remove skillet from heat. Stir in peppers and olives; let cool slightly.
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Cut baguette in half lengthwise and pull out some of the bread leaving about a ½ inch (1 cm) edge. Spoon egg mixture into bottom of baguette; top with other half.
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Slice into six pieces or wrap well with plastic wrap and refrigerate for up to one day before serving.