Get Fresh: Breakfast in a Loaf

6 eggs, beaten
½ c. cheddar cheese, shredded, reduced fat
1 round bread loaf (8" - 9")
½ c. Pitted ripe olives, sliced
4 oz. Ham, diced
1 Tomato, medium, chopped
½ Red bell pepper, diced
8 oz. Mushrooms, sliced
½ c. Colby and Monterey jack cheese, shredded, reduced fat
cooking spray

Preheat oven to 350 degrees F. Lightly spray skillet with non-stick spray. Sauté peppers, mushrooms, and ham over medium-high heat until vegetables are crisp tender. Add eggs to ham mixture and cook until done. Remove from heat. Cut 2 inch slice from top of loaf, set aside for lid. Remove soft inside of loaf, leaving 1-inch thick wall and bottom. Sprinkle ½ of cheese into bottom of loaf. Pour cooked scrambled egg mixture over cheese then top with tomatoes, olives and remainder of cheese. Place lid on loaf, cover with foil, bake for 30 minutes or until heated through. Cut into 8 wedges.

Makes 8 servings.

Nutrition Information: 270 calories; 8 g fat; 155 mg cholesterol; 660 mg sodium; 32 g carbohydrates; 2 g fiber; and 16 g protein.