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Ingredients
- Ingredients
- 6 6-inch pita breads
- Extra-virgin olive oil
- 6 large eggs
- 3/4 cup (6 ounces) mascarpone cheese
- Grated zest of 1/2 large lemon
- Kosher salt and freshly ground black pepper
- 3 tablespoons fresh lemon juice
- 3 packed cups (3 ounces) arugula or baby spinach
- 8 ounces thinly sliced prosciutto
Directions
- Method
- Heat a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush each side of the pita breads with 1/2 teaspoon olive oil and grill 2 to 3 minutes on each side, until crisp. Remove from the grill and cool slightly.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Crack the eggs directly into the pan and cook until the egg whites are set, 2 to 3 minutes.
- Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
- In a medium bowl, whisk together 3 tablespoons olive oil, the lemon juice, 1 teaspoon salt and 1/2 teaspoon pepper until smooth. Add the arugula and toss until coated.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 86g | |
| Recipe makes 6 servings | |
| Calories 119 | |
| Calories from Fat 57 | 48% |
| Total Fat 6.28g | 8% |
| Saturated Fat 2.0g | 8% |
| Trans Fat 0.0g | |
| Cholesterol 225mg | 75% |
| Sodium 108mg | 5% |
| Potassium 172mg | 5% |
| Total Carbs 3.64g | 1% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.62g | 0% |
| Protein 11.69g | 19% |
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