Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Mushroom & Egg Breakfast Barley Bakes
mushroom & egg take on breakfast barley bakes, with barley, mushrooms, egg and thyme.
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Get My Personalized Plan- Preparation time
- 25 min
- Calories
- 494 kcal
- Protein
- 25.7 g
- Carbohydrates
- 53.8 g
- Fat
- 21.4 g
- Fiber
- 7.5 g
Ingredients
- 150 g barley
- 115 g mushrooms
- 110 g egg
- 5 g thyme
- 7 g olive oil
- 120 g milk
Instructions
- Gather and measure all ingredients. Wash and prepare the barley and egg as needed.
- Combine cooked barley with toppings in a small baking dish; bake until warmed through and fragrant.
- Combine the barley with mushrooms and egg; season with thyme and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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