Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Mushroom Thyme Breakfast Stuffed Tomato Cups
A mushroom thyme take on breakfast stuffed tomato cups, with measured ingredients and simple home cooking.
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- 25 min
- Calories
- 214 kcal
- Protein
- 17.1 g
- Carbohydrates
- 12.6 g
- Fat
- 11.6 g
- Fiber
- 3.5 g
Ingredients
- 210 g tomato
- 55 g egg
- 30 g mozzarella
- 90 g mushrooms
- 5 g herbs
Instructions
- Prepare ingredients for one serving: 210 g tomato, 55 g egg, 30 g mozzarella, 90 g mushrooms, 5 g herbs.
- Hollow large tomatoes, fill with beaten egg and toppings, bake at 190°C until set.
- Prepare the mushroom thyme additions and incorporate them at the appropriate cooking stage; season to taste and serve.
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