Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Mushroom Thyme Baked Breakfast Frittata Wedges
A mushroom thyme take on baked breakfast frittata wedges, with measured ingredients and simple home cooking.
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- 25 min
- Calories
- 251 kcal
- Protein
- 19.8 g
- Carbohydrates
- 6.2 g
- Fat
- 16.9 g
- Fiber
- 2.3 g
Ingredients
- 120 g egg
- 60 g spinach
- 5 g olive oil
- 90 g mushrooms
- 5 g herbs
Instructions
- Prepare ingredients for one serving: 120 g egg, 60 g spinach, 5 g olive oil, 90 g mushrooms, 5 g herbs.
- Bake beaten eggs with vegetables in a shallow dish at 185°C until the centre is fully set.
- Prepare the mushroom thyme additions and incorporate them at the appropriate cooking stage; season to taste and serve.
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