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Ingredients Jump to Instructions ↓

  1. 8 canned artichoke bottoms (1 1/2 cans), rinsed (see Shopping Tip)

  2. 4 teaspoons extra-virgin olive oil, divided

  3. 3 teaspoons chopped fresh oregano, divided, plus

  4. 4 sprigs for garnish

  5. 1/3 cup chopped pancetta

  6. 2 tablespoons reduced-fat mayonnaise

  7. 2 tablespoons nonfat plain yogurt

  8. 2 teaspoons lemon juice

  9. 1 teaspoon water

  10. 6 large eggs

  11. 4 large egg whites

  12. 2 tablespoons reduced-fat cream cheese (Neufchâtel)

  13. 1/4 teaspoon salt

Instructions Jump to Ingredients ↑

  1. Preheat oven to 425°F.

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