- 2 teaspoons olive oil
- 1 medium onion, thinly sliced
- 1 teaspoon sugar
- 1/8 teaspoon salt
- 1/2 teaspoon chopped fresh thyme
- 1/3 cup fat-free ricotta cheese
- 1/4 cup (1 ounce) shredded Asiago cheese
- 1/4 teaspoon minced garlic
- Dash of freshly ground black pepper
- 2 (6-inch) pitas
- Cooking spray
- calories 162
- fat 4.5 g
- satfat 1.6 g
- protein 6.6 g
- carbohydrate 22.6 g
- cholesterol 10 mg
- iron 0.9 mg
- sodium 275 mg
- caloriesfromfat 26 %
- fiber 1.1 g
- calcium 132 mg
How to Make It
Heat oil in a large nonstick skillet over medium heat. Add onion, sugar, and salt; sauté 3 minutes. Reduce heat to medium- low, and cook 20 minutes or until very golden brown, stirring frequently. Stir in 1/2 teaspoon thyme.
Combine ricotta cheese, Asiago cheese, garlic, and pepper; stir well. Set aside.
Coat pitas with cooking spray. Place on grill rack; cover and grill 2 minutes on each side or just until crisp. Remove pitas from grill. Spread cheese mixture evenly over warm pitas; top evenly with caramelized onion.
Cover grill rack with foil, and place pitas on foil. Cover and grill 2 minutes or until pitas are thoroughly heated. Cut each pita into 4 wedges, and serve immediately.