Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Roasted Pepper & Feta Baked Breakfast Custards
roasted pepper & feta take on baked breakfast custards, with egg, red pepper, feta and parsley.
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Get My Personalized Plan- Preparation time
- 35 min
- Calories
- 479 kcal
- Protein
- 27.9 g
- Carbohydrates
- 19.5 g
- Fat
- 32.5 g
- Fiber
- 3.7 g
Ingredients
- 110 g egg
- 170 g red pepper
- 55 g feta
- 5 g parsley
- 7 g olive oil
- 120 g milk
Instructions
- Gather and measure all ingredients. Wash and prepare the egg and feta as needed.
- Whisk eggs and dairy; fold in chopped additions; bake in a ramekin until just set.
- Combine the egg with red pepper and feta; season with parsley and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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