|Preparation Time||10 Minutes|
|Cook Time||30 Minutes|
|Total Time||40 Minutes|
|Cook Method||Baking; Sautï¿½ing|
|Diet||Low Calorie; Low Carb; High Protein; Gluten Free|
8 (or 1 1/2 cans) artichoke bottoms, rinsed
4 teaspoons extra-virgin olive oil
3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
1/3 cup chopped pancetta
2 tablespoons reduced-fat mayonnaise
2 tablespoons nonfat plain yogurt
2 teaspoons lemon juice
1 teaspoon water
6 large eggs
4 large egg whites
2 tablespoons reduced-fat cream cheese
1/4 teaspoon salt
Preheat the oven to 425ï¿½F.
Mix the artichoke bottoms with 2 teaspoons of oregano and 2 teaspoons of olive oil. Set the artichoke bottoms on half of a large baking sheet, top side down. Place the pancetta on the other half of the baking sheet, arranging in an even layer. Place the sheet into the oven and bake 12-14 minutes or until the artichokes begin to brown and the pancetta becomes crispy.
In a small bowl, whisk the lemon juice, mayonnaise, water, and yogurt until smooth. In a separate, large bowl, beat the eggs and egg whites.
In a large nonstick skillet, heat the remaining 2 teaspoons of olive oil over medium-high heat. Pour the eggs into the skillet and scramble for 2 minutes or until almost set. Remove from the stove top and mix the eggs with the cream cheese, 1 teaspoon of oregano, and salt.
Place equal amount of artichoke bottoms on 4 plates. Add eggs, pancetta, and creamy lemon sauce to each artichoke bottom. Decorate with oregano, if desired.
Calories: 282 cal
Saturated fat: 6g
Polyunsaturated fat: 6g
Monounsaturated fat: 7g