Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Spinach & Lemon Egg Drop Breakfast Soup
Egg Drop Breakfast Soup with spinach & lemon, prepared as a satisfying breakfast.
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- 15 min
- Calories
- 198 kcal
- Protein
- 17.8 g
- Carbohydrates
- 8.9 g
- Fat
- 11.7 g
- Fiber
- 2.3 g
Ingredients
- 110 g egg
- 260 g vegetable broth
- 85 g spinach
- 20 g lemon
Instructions
- Weigh and prepare all ingredients for one serving. Egg and vegetable broth quantities are measured as listed; dry grains and flours are weighed dry.
- Bring broth to a gentle simmer and cook the vegetables until tender. Swirl in beaten egg in a thin stream and serve immediately.
- Add spinach (85 g) and lemon (20 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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