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Receta Crispy Breakfast Pita

by Nazzareno Casha

Ingredientes

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

Direcciones

1. Method
2. 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.
3. 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.
4. Combine the mascarpone cheese, lemon zest, 1/2 teaspoon salt and 1/2 teaspoon pepper in a small bowl.
5. 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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