Delicious. Our pittas fell apart as we ate so the sandwiches became very messy.
Egg, Avocado, and Crispy Prosciutto Pitas
Photo: Annabelle Breakey; Styling: Robyn Valarik
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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
- 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
- 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.
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