Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Mushroom & Miso Egg Drop Breakfast Soup
Egg Drop Breakfast Soup with mushroom & miso, prepared as a satisfying breakfast.
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- 15 min
- Calories
- 225 kcal
- Protein
- 19.9 g
- Carbohydrates
- 10.6 g
- Fat
- 12.5 g
- Fiber
- 1.8 g
Ingredients
- 110 g egg
- 260 g vegetable broth
- 100 g mushrooms
- 15 g miso
Instructions
- Weigh and prepare all ingredients for one serving. Egg and vegetable broth quantities are measured as listed; dry grains and flours are weighed dry.
- Bring broth to a gentle simmer and cook the vegetables until tender. Swirl in beaten egg in a thin stream and serve immediately.
- Add mushrooms (100 g) and miso (15 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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