Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Peas & Dill Crispy Breakfast Polenta Squares
Crispy Breakfast Polenta Squares with peas & dill accents. A satisfying breakfast prepared from measured ingredients.
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- 35 min
- Calories
- 454 kcal
- Protein
- 18.1 g
- Carbohydrates
- 70.6 g
- Fat
- 10.9 g
- Fiber
- 9.6 g
Ingredients
- 70 g polenta
- 70 g ricotta
- 90 g peas
- 8 g dill
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 peas (90 g) and dill (8 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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