Serves 4
Roasted artichoke bottoms replace English muffins in this quick yet elegant supper. Substitute roasted mushrooms for the pancetta for a vegetarian option. Serve with roasted new potatoes or a tossed salad. Total Time: 30 minutes- 8 canned artichoke bottoms, rinsed
- 4 teaspoons extra-virgin olive oil, divided
- 3 teaspoons chopped fresh oregano, divided, plus 4 sprigs for garnish
- 1/3 cup chopped pancetta
- 2 tablespoons reduced fat mayonnaise
- 2 tablespoons fat free natural yogurt
- 2 teaspoons lemon juice
- 1 teaspoon water
- 6 large eggs
- 4 large egg whites
- 2 tablespoons reduced fat cream cheese
- ¼ teaspoon salt