Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Eggplant & Feta Skillet Breakfast Flatbreads
eggplant & feta take on skillet breakfast flatbreads, with whole-wheat flatbread, feta, eggplant and mint.
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- 25 min
- Calories
- 461 kcal
- Protein
- 16.7 g
- Carbohydrates
- 52 g
- Fat
- 22 g
- Fiber
- 11.1 g
Ingredients
- 75 g whole-wheat flatbread
- 55 g feta
- 210 g eggplant
- 5 g mint
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the whole-wheat flatbread and eggplant as needed.
- Warm the flatbread until lightly crisp; cook the toppings; finish together in the skillet.
- Combine the whole-wheat flatbread with feta and eggplant; season with mint and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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