Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Butternut Squash & Feta Breakfast Egg Cups
A satisfying breakfast featuring egg, butternut squash, feta.
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- 25 min
- Calories
- 380 kcal
- Protein
- 22.6 g
- Carbohydrates
- 22.4 g
- Fat
- 23.5 g
- Fiber
- 4.7 g
Ingredients
- 110 g egg
- 125 g butternut squash
- 35 g feta
- 60 g kale
- 5 g olive oil
Instructions
- Preheat the oven to 190°C (375°F). Cook hard vegetables and grains until tender.
- Arrange the vegetables and beans in a small ovenproof dish, add eggs and any cheese.
- Bake 12–18 minutes or until the eggs are fully set; serve hot.
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