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Serves 6

Meat

8 oz Prosciutto

Produce

3 packed cups Arugula or baby spinach
1/2 Lemon, zest of large

Refrigerated

6 Eggs, large

Condiments

3 tbsp Lemon juice, fresh

Baking & Spices

1 Kosher salt and freshly ground black pepper

Oils & Vinegars

1 Olive oil, Extra-virgin

Bread & Baked Goods

6 6 -inch pita breads

Dairy

3/4 cup Mascarpone cheese
  • gp panawek

    Mother’s Day Breakfast And Brunch Recipes | Food Network

  • Amy Anderlonis

    Crispy Breakfast Pita. Perfect when you want breakfast for dinner and so quick and easy. I mean, when you combine mascarpone, procuitto, arrugula, lemon and a perfectly cooked egg, how can you go wrong?

  • Alyssa Diaz

    Crispy Breakfast Pita Recipe : Giada De Laurentiis : Food Network - FoodNetwork.com

  • Theresa Fuller

    Birthday brunch, saw Giada recipe on the Today Show. Subbed pita with grilled bread & poached eggs

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  • Amber Salyers

    Oh my sweet goodness! I made these this weekend and they were glorious! The absolute best, lightest, tastiest waffles I've ever had. AND I used Silk milk (can't do real milk due to an allergy.) Pioneer Woman...You Rock!!!

  • Jilanee Thomas

    You could always add more butter just for good measure Ginny! :)

  • Ginny Judson

    I almost always add more butter Jilanee!

  • Jilanee Thomas

    Kindred souls!

  • Jacquetta Monique

    I made these Saturday and I kept burning them because I don't know how to use my cast iron waffle iron my daughter gave me for Christmas but the side that didn't burn was so fluffy and they were delicious! But all was not lost... I finally gave up and just baked off the rest of the batter in a cake tin with fresh blueberries and lemon glaze. It made a nice little cake! Very moist!

See all 11 comments

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