Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Carrot & Edamame Breakfast Egg-Drop Soup
Carrot & edamame version of breakfast egg-drop soup, made with straightforward ingredients and a distinct cooking method.
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Get My Personalized Plan- Preparation time
- 15 min
- Calories
- 295 kcal
- Protein
- 24.8 g
- Carbohydrates
- 16.9 g
- Fat
- 14.8 g
- Fiber
- 6.7 g
Ingredients
- 110 g egg
- 300 g water
- 8 g soy sauce
- 90 g carrot
- 80 g edamame
Instructions
- Measure and prepare all ingredients: 110 g egg, 300 g water, 8 g soy sauce, 90 g carrot, 80 g edamame.
- Simmer the vegetables until tender; slowly stream beaten eggs into gently simmering broth, stirring to form ribbons, then season.
- Season to taste, portion into one serving and enjoy.
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