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Last
Updated: Jul 13th, 2009 - 19:27:29
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Eggs Athenos
Yield: 4 servings
4 small pieces multigrain or whole wheat pita bread (3 1/2-inch rounds)
1/2 cup finely chopped fresh tomatoes
1/2 cup finely chopped peeled cucumber
1/4 cup finely chopped red onion
3 to 4 tablespoons finely chopped fresh parsley
4 large omega-3 enriched eggs
ground black pepper
1/4 cup chopped black or Kalamata olives
4 thin slices prosciutto or turkey bacon (about 2 ounces)
1/3 cup crumbled reduced-fat feta cheese with sun-dried tomatoes and herbs
1. Preheat the oven to 400 degrees F. Stack the pitas and place on a
12-inch square of aluminum foil. Wrap tightly and set aside.
2. Combine the tomatoes, cucumber, onion, and parsley in a small bowl and toss to mix. Set aside.
3. Coat four 6-ounce custard cups with cooking spray, crack an egg into
each cup, and sprinkle with some pepper. Top each egg with some of the
olives. Place the cups in a 9-by-13-inch pan and fill the pan with
1-inch of hot water. Bake uncovered for about 8 minutes. Place the
pitas in the oven and bake for 4 minutes more or until the eggs are
cooked to the desired consistency and the pitas are warmed through.
4. While the eggs are cooking, spray a large skillet with cooking spray
and add the prosciutto or bacon. Cook over medium heat for a
couple of minutes on each side, until browned and crisp. Place on paper
towels to drain.
5. Place a warm pita on each of 4 serving plates and top each one with
a piece of prosciutto or bacon. Invert an egg onto each serving and top
with some of the tomato mixture and feta cheese. Serve immediately.
Nutritional Facts (per serving)
Calories: 232
Carbohydrates: 22 g
Fiber: 2.9 g
Fat: 9.6 g
Sat. Fat: 3.1 g
Cholesterol: 217 mg
Protein: 16 g
Sodium: 669 mg
Calcium: 89 mg
GI rating: moderate
Diabetic exchanges: 2 medium-fat meat, 1 starch, 1 vegetable
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eatsmarttoday.com
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