NUTRITION

SERVINGS

INGREDIENTS

1 slice Focaccia bread

3 oz Prosciutto

0.25 cup Non-fat Greek yogurt

0.25 cup Liquid egg whites

1 cup Baby arugula

1 tsp Extra virgin olive oil

1 tsp Lemon juice

0.25 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tbsp Shaved parmesan cheese

PREPARATION

• 1

  Heat a small non-stick skillet over medium heat and cook the liquid egg whites until fully set and fluffy, then set aside.

• 2

  Place the focaccia slice in a toaster or under a broiler until the edges are golden and crisp.

• 3

  In a small mixing bowl, whisk together the non-fat Greek yogurt, lemon zest, and a pinch of sea salt and black pepper.

• 4

  Spread the zesty yogurt mixture evenly across the top of the toasted focaccia.

• 5

  Place the cooked egg whites on top of the yogurt spread, then carefully wrap the prosciutto slices around the entire focaccia and egg assembly to secure it.

• 6

  In a separate bowl, whisk together the extra virgin olive oil and lemon juice with the remaining salt and pepper.

• 7

  Toss the baby arugula in the lemon dressing until lightly coated.

• 8

  Top the wrapped focaccia with the dressed arugula and finish with the shaved parmesan cheese.