Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Olive & Oregano Crispy Breakfast Polenta Squares
Crispy Breakfast Polenta Squares with olive & oregano accents. A satisfying breakfast prepared from measured ingredients.
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- 35 min
- Calories
- 437 kcal
- Protein
- 13.9 g
- Carbohydrates
- 60.9 g
- Fat
- 15.9 g
- Fiber
- 7.2 g
Ingredients
- 70 g polenta
- 70 g ricotta
- 35 g olives
- 3 g oregano
Instructions
- Prepare polenta (70 g) and ricotta (70 g) for one serving. Cook polenta in water until thick, cool in a shallow tray, slice and pan-toast the squares; serve with ricotta.
- Prepare olives (35 g) and oregano (3 g). Add them during the final cooking stage or as a fresh garnish, as appropriate to their texture.
- Check that raw meat, fish and eggs are thoroughly cooked as applicable; taste and season with salt and pepper. Serve promptly.
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