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
Total:
Recipe from Sunset

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Recipe Time

Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 263
  • Calories from fat: 44%
  • Protein: 16g
  • Fat: 13g
  • Saturated fat: 3g
  • Carbohydrate: 23g
  • Fiber: 4.8g
  • Sodium: 565mg
  • Cholesterol: 194mg

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. 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. 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. 3. Open pita halves carefully and coat each half with about 2 tbsp. dressing (reserve remaining dressing for another use).
  4. 4. Divide eggs, avocado, and arugula between pita halves. Wedge a prosciutto slice inside each pocket.
  5. Note: Nutritional analysis is per pita half.
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