NUTRITION

SERVINGS

INGREDIENTS

3 large eggs

1.5 oz prosciutto

0.5 cup non-fat Greek yogurt

2 cup baby arugula

1 tsp extra virgin olive oil

1 tbsp grated parmesan cheese

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lemon juice

PREPARATION

• 1

  Heat a medium non-stick skillet over medium-high heat.

• 2

  Place the prosciutto slices in the dry skillet and cook for 2 minutes per side until they become crispy and golden.

• 3

  Remove the prosciutto from the pan and set aside on a paper towel to drain.

• 4

  Lower the heat to medium and add the extra virgin olive oil to the same skillet.

• 5

  Crack the eggs into the skillet and cook for 3 to 4 minutes until the whites are fully set but the yolks remain soft and runny.

• 6

  While the eggs cook, whisk the Greek yogurt, lemon juice, sea salt, and black pepper together in a small bowl until smooth.

• 7

  Place the baby arugula on a serving plate and drizzle with the yogurt mixture.

• 8

  Carefully slide the pan-seared eggs onto the arugula and top with the crumbled crispy prosciutto.

• 9

  Garnish the dish with the grated parmesan cheese and serve immediately.