Ingredients

• 1 small zucchini

• 1 small Vidalia onion

• 1 medium red or green bell pepper

• 1/2 cup sliced mushrooms

• 1 large whole-wheat roll

• 6 large eggs

• 1/4 cup reduced-fat sour cream

• 4 ounces reduced-fat cream cheese, softened

• 4 ounces garlic and herb feta cheese

Directions

Preheat oven to 425°F. Lightly oil or spray a cookie pan with olive oil.

Slice vegetables and roast for about 20 minutes, turning once. Onions and peppers will take longer than mushrooms, which can be added when you turn the vegetables.

While vegetables are roasting, cut roll into small cubes (less than an inch). Spread cubes evenly over the bottom of a 2-quart baking dish. Layer vegetables on top of bread. Spread crumbled feta cheese evenly over vegetables.

Beat eggs with sour cream and cream cheese. Pour egg mixture over vegetables. Bake at 350°F for 45 minutes. Let sit for 10 minutes before serving.

Serves 8

Each serving contains about 178 calories, 11 g protein, 10 g fat, 90 mg cholesterol, 9 g carbohydrates, 1 g fiber, and 326 mg sodium.