Stuffed Mediterranean Baguette

Instructions

Step 1
Whisk eggs and dill; set aside.

Step 2
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.

Step 3
Add cream cheese and stir until melted; remove skillet from heat. Stir in peppers and olives; let cool slightly.

Step 4
Cut baguette in half lengthwise and pull out some of the bread leaving about a 1/2 inch (1 cm) edge. Spoon egg mixture into bottom of baguette; top with other half. Slice into six pieces or wrap well with plastic wrap and refrigerate for up to one day before serving.