Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Savory Tomato & Olive Breakfast Barley Bakes
savory tomato & olive take on breakfast barley bakes, with barley, tomato, olives and oregano.
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Get My Personalized Plan- Preparation time
- 25 min
- Calories
- 442 kcal
- Protein
- 9.5 g
- Carbohydrates
- 59.6 g
- Fat
- 20.8 g
- Fiber
- 11 g
Ingredients
- 150 g barley
- 115 g tomato
- 95 g olives
- 2 g oregano
- 7 g olive oil
- 120 g milk
Instructions
- Gather and measure all ingredients. Wash and prepare the barley and olives as needed.
- Combine cooked barley with toppings in a small baking dish; bake until warmed through and fragrant.
- Combine the barley with tomato and olives; season with oregano and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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