Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Tomato & Feta Breakfast Quinoa Skillet
Tomato & feta version of breakfast quinoa skillet, made with straightforward ingredients and a distinct cooking method.
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- 15 min
- Calories
- 389 kcal
- Protein
- 18 g
- Carbohydrates
- 37.6 g
- Fat
- 18.5 g
- Fiber
- 5.5 g
Ingredients
- 150 g quinoa cooked
- 55 g egg
- 5 g olive oil
- 110 g tomato
- 25 g feta
Instructions
- Measure and prepare all ingredients: 150 g quinoa cooked, 55 g egg, 5 g olive oil, 110 g tomato, 25 g feta.
- Warm the quinoa and vegetables in a skillet, fold in beaten egg and cook until set.
- Season to taste, portion into one serving and enjoy.
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