Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Crab & Dill Baked Breakfast Custards
crab & dill take on baked breakfast custards, with egg, crab meat, spinach and dill.
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- 35 min
- Calories
- 444 kcal
- Protein
- 48.5 g
- Carbohydrates
- 11.3 g
- Fat
- 23 g
- Fiber
- 2.6 g
Ingredients
- 110 g egg
- 140 g crab meat
- 115 g spinach
- 5 g dill
- 7 g olive oil
- 120 g milk
Instructions
- Gather and measure all ingredients. Wash and prepare the egg and spinach as needed.
- Whisk eggs and dairy; fold in chopped additions; bake in a ramekin until just set.
- Combine the egg with crab meat and spinach; season with dill and adjust to taste.
- Cook meat, poultry or seafood to a safe internal temperature appropriate to the ingredient; serve promptly and refrigerate leftovers.
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