Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Beet & Dill Savory Cottage Cheese Toast
Savory Cottage Cheese Toast with beet & dill, prepared as a satisfying breakfast.
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- 10 min
- Calories
- 383 kcal
- Protein
- 25.4 g
- Carbohydrates
- 52.7 g
- Fat
- 8.8 g
- Fiber
- 8.9 g
Ingredients
- 85 g whole grain bread
- 130 g cottage cheese
- 95 g beetroot
- 6 g dill
Instructions
- Weigh and prepare all ingredients for one serving. Whole grain bread and cottage cheese quantities are measured as listed; dry grains and flours are weighed dry.
- Toast bread until crisp. Prepare the toppings and spread cottage cheese over each slice; finish with toppings just before eating.
- Add beetroot (95 g) and dill (6 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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