Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Leek & Gruyère Baked Breakfast Custards
leek & gruyère take on baked breakfast custards, with egg, leek, gruyere and thyme.
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- 35 min
- Calories
- 499 kcal
- Protein
- 30.9 g
- Carbohydrates
- 24.2 g
- Fat
- 32 g
- Fiber
- 2.8 g
Ingredients
- 110 g egg
- 115 g leek
- 35 g gruyere
- 5 g thyme
- 7 g olive oil
- 120 g milk
Instructions
- Gather and measure all ingredients. Wash and prepare the egg and gruyere as needed.
- Whisk eggs and dairy; fold in chopped additions; bake in a ramekin until just set.
- Combine the egg with leek and gruyere; season with thyme and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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