Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Roasted Tomato & Ricotta Breakfast Polenta Cakes
roasted tomato & ricotta take on breakfast polenta cakes, with polenta, ricotta, tomato and basil.
FITTY PRO
Healthy eating is easier when your plan is made for you.
Discover personalized meal plans, recipes and fitness guidance built around your goals.
Get My Personalized Plan- Preparation time
- 25 min
- Calories
- 360 kcal
- Protein
- 14.3 g
- Carbohydrates
- 32.9 g
- Fat
- 19.4 g
- Fiber
- 3.1 g
Ingredients
- 160 g polenta
- 90 g ricotta
- 115 g tomato
- 5 g basil
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the polenta and tomato as needed.
- Pan-sear cooked polenta rounds until golden; sauté the vegetables; assemble with the toppings.
- Combine the polenta with ricotta and tomato; season with basil and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
Related recipes
Egg & Sautéed Kale Breakfast Stuffed Sweet Potatoes
egg & sautéed kale take on breakfast stuffed sweet potatoes, with sweet potato, egg, kale and paprika.
Tofu & Scallion Breakfast Rice Congee Cups
tofu & scallion in a breakfast rice congee cups format, with balanced ingredients and straightforward preparation.
Charred Corn & Black Bean Breakfast Polenta Cakes
charred corn & black bean take on breakfast polenta cakes, with polenta, black beans, sweetcorn and lime.