Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Roasted Pepper & Feta Savory Oat Risotto
Savory Oat Risotto with roasted pepper & feta, prepared as a satisfying breakfast.
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- 18 min
- Calories
- 355 kcal
- Protein
- 15.9 g
- Carbohydrates
- 48.6 g
- Fat
- 11 g
- Fiber
- 8.6 g
Ingredients
- 60 g rolled oats
- 180 g vegetable broth
- 100 g bell pepper
- 30 g feta
Instructions
- Weigh and prepare all ingredients for one serving. Rolled oats and vegetable broth quantities are measured as listed; dry grains and flours are weighed dry.
- Simmer oats slowly in broth, stirring until creamy. Sauté the toppings in a separate pan and fold them in just before serving.
- Add bell pepper (100 g) and feta (30 g) at the stage described above, cooking raw proteins fully and heating any ingredients that need cooking.
- Taste, adjust seasoning with salt and pepper if desired, and serve. Refrigerate leftovers promptly.
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