Egg, Avocado, and Crispy Prosciutto Pitas

Photo: Annabelle Breakey; Styling: Robyn Valarik
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.

Yield:

Serves 2

Recipe from

Recipe Time

Total: 25 Minutes

Nutritional Information

Calories 263
Caloriesfromfat 44 %
Protein 16 g
Fat 13 g
Satfat 3 g
Carbohydrate 23 g
Fiber 4.8 g
Sodium 565 mg
Cholesterol 194 mg

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

Preparation

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.

Note: Nutritional analysis is per pita half.

Note:

Stephanie Dean,

January 2012