Egg, Avocado, and Crispy Prosciutto Pitas |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Baking prosciutto intensifies its flavor and gives it a crispy texture in these breakfast sandwiches. If you're eating them on the go, just wrap them in waxed paper. Ingredients:
2 slices (about 3/4 oz.) thinly sliced prosciutto |
1/4 cup roasted red bell peppers, patted dry |
1/2 cup plain nonfat greek yogurt |
about 1/4 tsp. kosher salt |
1/4 teaspoon pepper |
1 whole-wheat pita bread, cut in half |
2 hard-cooked large eggs, sliced |
1/2 avocado, sliced |
1/2 cup baby arugula |
Directions:
1. Heat oven to 350°. Set a wire rack on a rimmed baking sheet. Lay prosciutto on rack. Bake until crisp, about 20 minutes.
2. Whirl bell peppers, yogurt, 1/4 tsp. kosher salt, and the pepper in a food processor until blended. Add more salt to taste to dressing if you like.
3. Open pita halves carefully and coat each half with about 2 tbsp. dressing (reserve remaining dressing for another use).
4. Divide eggs, avocado, and arugula between pita halves. Wedge a prosciutto slice inside each pocket.
5. Note: Nutritional analysis is per pita half.
|
|