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Servings: 1, Prep Time: 10 min, Cook Time: 25 min
Ingredients
1 medium pita (5-1/4" dia) [45 g] Pita Bread
1 medium [44 g] Egg
0.25 cup [61.5 g] Ricotta Cheese
1 medium Lemon (Zested)
2 tbsp [10 g] Nutritional Yeast
0.5 tsp [1.05 g] Black Pepper
1 tsp [1.2 g] Kosher Salt
0.25 medium (approx 2-3/4" long, 2-1/2" dia) [28.5 g] Red Bell Pepper (Thinly sliced)
0.25 onion (small) [37 g] Red Onions (Thinly sliced )
0.5 tbsp [7 g] Pesto Sauce
Directions
Preheat oven to 350 degrees F (176 degrees C).
Add the ricotta cheese, lemon zest, nutritional yeast, black pepper, and three-fourths of the salt to a bowl and mix until combined.
Spread the ricotta cheese mixture on top of the pita bread and top with bell peppers, red onions, and pesto.
Using a rubber spatula or butter knife, gently scrape the ricotta cheese off the center of the pita well to form a circular "well."
Crack the egg into the "well" on the center of the pita bread and top with the remaining salt.
Bake for 25-30 minutes in a non-stick baking pan until the egg is fully cooked.
Nutrition Info
Calories: 399, Fat: 15g, Carbs: 41g, Protein: 25g, Fiber: 6g, Sugar: 4g
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