Kosher salt and freshly ground black pepper to taste
1Green onions, chopped
1/2SmallPepper, diced (red, yellow, orange or combination)
1CupFresh baby spinach
1/4CupSmall Cherry or grape tomatoes, cut in half
3Slicesof Bacon, cooked crisp, drained and crumbled
4Eggs
1/4CupLite or reduced fat shredded cheddar cheese
Fat-Free Greek yogurt for serving (Fage is my fav), optional
Instructions
Preheat the oven to 350 degrees F. Line a baking sheet with tin foil for easy clean up.
Using a serrated knife, cut out the top crust of the sour dough boule. Tear out the insides of the loaf, leaving about 3/4-inch of bread to form a shell on the inside. Be careful not to cut through the exterior of the roll. Save the top of loaf and insides for another use. (breadcrumbs and croutons are good options). Put the loaf of brad on the prepared baking sheet, drizzle inside of the bread with about a teaspoon of olive oil, and season with kosher salt and pepper. Bake until slightly crispy, about 10 minutes. Cool on a baking rack while you prepare the egg mixture. Preheat the broiler.
Spray a nonstick skillet with cooking spray and place over medium-high heat. Add the chopped peppers and onions and sauté until soft. (about 3 minutes). Add the Spinach to the skillet and let wilt slightly. Season with salt and pepper.
In a large skillet cook your bacon until almost all the fat has rendered. Place the cooked bacon on a plate lined with paper towel and dab to remove excess fat. Chop the bacon. Put to the side.
Slice the tomatoes in half and sprinkle with salt. Put to the side.
Whisk the eggs with a pinch of salt and pepper in a small bowl. Add the egg mixture to the veggie mix and stir until barely starting to set (1 minute – 1 1/2 minutes). Take off the heat.
Put the chopped bacon on the bottom of the bread bowl. Top with the cut tomatoes. Press down to make room for the egg mixture. Add the egg and vegetable mixture into bowl. Top with the light shredded cheddar cheese. Place under the broiler until the cheese is melted, and slightly brown. (30 seconds to a minutes) Remove from the oven.
Cut the scrambled egg bowl in half and If using, serve the yogurt on the side. Enjoy.