Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Mediterranean Shakshuka with Feta
A savory, vegetable-forward breakfast with satisfying protein and fresh flavor.
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Get My Personalized Plan- Preparation time
- 22 min
- Calories
- 360 kcal
- Protein
- 21.2 g
- Carbohydrates
- 20.5 g
- Fat
- 21.3 g
- Fiber
- 4.9 g
Ingredients
- 110 g egg
- 170 g tomato passata
- 80 g bell pepper
- 40 g onion
- 25 g feta
- 5 g olive oil
Instructions
- Wash and chop the vegetables; prepare all toppings before cooking.
- Heat a nonstick pan with the oil, or preheat the oven to 190°C (375°F) for baked dishes.
- Cook the vegetables until tender, then add the eggs and other protein ingredients.
- Cook until the eggs are fully set; for baked dishes, bake until the center is set.
- Serve with the remaining toppings or bread as listed.
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