Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Carrot Ginger Roasted Breakfast Vegetable Tray
A carrot ginger take on roasted breakfast vegetable tray, with measured ingredients and simple home cooking.
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- 30 min
- Calories
- 305 kcal
- Protein
- 10.1 g
- Carbohydrates
- 38.8 g
- Fat
- 12.6 g
- Fiber
- 6.8 g
Ingredients
- 145 g sweet potato
- 55 g egg
- 7 g olive oil
- 85 g carrot
- 6 g ginger
Instructions
- Prepare ingredients for one serving: 145 g sweet potato, 55 g egg, 7 g olive oil, 85 g carrot, 6 g ginger.
- Roast diced vegetables at 200°C until tender; add the egg and bake until set.
- Prepare the carrot ginger additions and incorporate them at the appropriate cooking stage; season to taste and serve.
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