Directions:
- Heat oven to 350°. Set a wire rack on a rimmed baking sheet. Lay prosciutto on rack. Bake until crisp, about 20 minutes.
- 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.
- Open pita halves carefully and coat each half with about 2 tbsp. dressing (reserve remaining dressing for another use).
- Divide eggs, avocado, and arugula between pita halves. Wedge a prosciutto slice inside each pocket.
- Note: Nutritional analysis is per pita half.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 683.95 Kcal (2864 kJ) | ||
| Calories from fat | 293.83 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.65g | 50% | |
|---|---|---|---|
| Cholesterol | 418.61mg | 140% | |
| Sodium | 2523.4mg | 105% | |
| Potassium | 1275.38mg | 27% | |
| Total Carbs | 53.11g | 18% | |
| Sugars | 8.17g | 33% | |
| Dietary Fiber | 12.45g | 50% | |
| Protein | 49.47g | 99% | |
| Vitamin C | 69.5mg | 116% | |
| Iron | 18.9mg | 105% | |
| Calcium | 228.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 133.99 Kcal (561 kJ) | ||
| Calories from fat | 57.56 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.4g | 50% | |
|---|---|---|---|
| Cholesterol | 82.01mg | 140% | |
| Sodium | 494.34mg | 105% | |
| Potassium | 249.85mg | 27% | |
| Total Carbs | 10.4g | 18% | |
| Sugars | 1.6g | 33% | |
| Dietary Fiber | 2.44g | 50% | |
| Protein | 9.69g | 99% | |
| Vitamin C | 13.6mg | 116% | |
| Iron | 3.7mg | 105% | |
| Calcium | 44.7mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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