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Egg, Avocado, and Crispy Prosciutto Pitas





Total Time
25 mins

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.

su-Egg, Avocado, and Crispy Prosciutto Pitas




Photo: Annabelle Breakey; Styling: Robyn Valarik
 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
Step 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.

Step 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.

Step 3
3

Open pita halves carefully and coat each half with about 2 tbsp. dressing (reserve remaining dressing for another use).

Step 4
4

Divide eggs, avocado, and arugula between pita halves. Wedge a prosciutto slice inside each pocket.

Step 5
5

Note: Nutritional analysis is per pita half.

Nutrition Facts

0 servings

Serving size

Amount per serving
Calories263
% Daily Value *
Total Fat 13g17%

Saturated Fat 3g15%
Cholesterol 194mg65%
Sodium 565mg25%
Total Carbohydrate 23g9%

Dietary Fiber 4.8g18%
Protein 16g

* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.