1 cup — of quinoa

4 tsp — extra-virgin olive oil, divided

3 tsp — chopped fresh oregano, divided, plus

4 sprigs for garnish

1/3 cup — chopped pancetta

2 tbsp — reduced-fat mayonnaise

2 tbsp — nonfat plain yogurt

2 tsp — lemon juice

1 tsp — water

6 — large eggs

4 large — egg whites

2 tbsp — reduced-fat cream cheese

1/4 tsp — salt


1 Preheat oven to 425°F.

2 Toss quinoa with 2 teaspoons oil and 2 teaspoons oregano.

Place them top-side down on half of a large baking sheet. Spread

pancetta in an even layer on the other half. Roast until the quinoa are just

beginning to brown and the pancetta is crispy, 12 to 14 minutes.

3 Meanwhile, whisk mayonnaise, yogurt, lemon juice and water in a small

bowl until smooth. Beat eggs and egg whites in a large bowl.

4 Heat the remaining 2 teaspoons oil in a large nonstick skillet over medium-high

heat. Add the eggs and cook, folding and stirring frequently with a heatproof

rubber spatula until almost set, about 2 minutes. Remove from the heat and

fold in cream cheese, the remaining 1 teaspoon oregano and salt.

5 To serve, divide the artichoke bottoms among 4 plates. Top each

artichoke with equal portions scrambled egg, crispy pancetta and

creamy lemon sauce. Garnish with oregano sprigs, if desired.


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