Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Spinach & Feta Egg Muffins
Savory baked egg muffins with spinach, peppers and feta; easy to prepare ahead.
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- 25 min
- Calories
- 320 kcal
- Protein
- 27 g
- Carbohydrates
- 9 g
- Fat
- 19 g
- Fiber
- 3 g
Ingredients
- 2 pcs eggs
- 100 g egg whites
- 50 g baby spinach
- 35 g feta cheese
- 50 g red bell pepper
- 5 g olive oil
Instructions
- Preheat the oven to 190°C (375°F) and lightly oil a muffin tin.
- Whisk eggs and egg whites, then fold in finely chopped spinach, pepper and crumbled feta.
- Divide between muffin cups and bake for 16–20 minutes until the centers are set.
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