Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Spinach & Feta Baked Eggplant Breakfast Boats
Baked Eggplant Breakfast Boats with spinach & feta accents. A satisfying breakfast prepared from measured ingredients.
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- 35 min
- Calories
- 337 kcal
- Protein
- 24.5 g
- Carbohydrates
- 19.1 g
- Fat
- 20.2 g
- Fiber
- 8.2 g
Ingredients
- 220 g eggplant
- 110 g egg
- 80 g spinach
- 40 g feta
Instructions
- Prepare eggplant (220 g) and egg (110 g) for one serving. Halve the eggplant and roast at 200°C for 20 minutes; hollow slightly, crack in the egg and bake until fully set.
- Prepare spinach (80 g) and feta (40 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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