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Egg, Avocado, and Crispy Prosciutto Pitas

Photo: Annabelle Breakey; Styling: Robyn Valarik
Total time 25 mins
Yield Serves 2
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.


  • 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

Nutrition 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

How to Make It

  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.