Sandwiches, Wraps and Tacos

Egg and Prosciutto Pitas

4 tbsp (60 mL) olive oil, divided

1 tbsp (45 mL) fresh lemon juice

Salt and pepper

6 six-inch (15 cm) pita breads

1 tub (227 g) herbed cream cheese

4 ounces (125 g) thinly sliced prosciutto

3 cups (750 mL) baby spinach

6 eggs


In a medium bowl, whisk together 3 tbsp (45 mL) olive oil, lemon juice, salt and pepper until smooth. Add spinach and toss until coated. Spread each pita with a thin layer of cream cheese (approximately 1 tbsp, 15mL per pita). Divide the prosciutto evenly on top of each pita, and mound with spinach mixture. In a large skillet, over medium-high heat, heat 1 tbsp (15 mL) olive oil. Crack the eggs directly into the pan and cook until the egg whites are set, 2-3 minutes. Place fried egg on top of each pita.

Makes six pitas


Nutrients per serving:

Calories: 431.0
Carbohydrates: 37.9g
Fat: 23.6g
Protein: 19.2g
Sodium: 979.5mg