Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Egg & Sautéed Kale Breakfast Stuffed Sweet Potatoes
egg & sautéed kale take on breakfast stuffed sweet potatoes, with sweet potato, egg, kale and paprika.
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- 35 min
- Calories
- 453 kcal
- Protein
- 22.7 g
- Carbohydrates
- 52.2 g
- Fat
- 19.5 g
- Fiber
- 10.8 g
Ingredients
- 200 g sweet potato
- 110 g egg
- 115 g kale
- 2 g paprika
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the sweet potato and kale as needed.
- Bake or microwave the sweet potato until tender; split and fill with the prepared topping.
- Combine the sweet potato with egg and kale; season with paprika and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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