Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Mushroom & Thyme Breakfast Quinoa Skillet
Mushroom & thyme version of breakfast quinoa skillet, made with straightforward ingredients and a distinct cooking method.
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- 15 min
- Calories
- 328 kcal
- Protein
- 17 g
- Carbohydrates
- 36.2 g
- Fat
- 13.4 g
- Fiber
- 5.4 g
Ingredients
- 150 g quinoa cooked
- 55 g egg
- 5 g olive oil
- 110 g mushrooms
- 5 g herbs
Instructions
- Measure and prepare all ingredients: 150 g quinoa cooked, 55 g egg, 5 g olive oil, 110 g mushrooms, 5 g herbs.
- Warm the quinoa and vegetables in a skillet, fold in beaten egg and cook until set.
- Season to taste, portion into one serving and enjoy.
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