Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Tomato & Kale Breakfast Egg-Drop Soup
Tomato & kale version of breakfast egg-drop soup, made with straightforward ingredients and a distinct cooking method.
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Get My Personalized Plan- Preparation time
- 15 min
- Calories
- 216 kcal
- Protein
- 18.6 g
- Carbohydrates
- 11.7 g
- Fat
- 11.4 g
- Fiber
- 4 g
Ingredients
- 110 g egg
- 300 g water
- 8 g soy sauce
- 100 g tomato
- 75 g kale
Instructions
- Measure and prepare all ingredients: 110 g egg, 300 g water, 8 g soy sauce, 100 g tomato, 75 g kale.
- Simmer the vegetables until tender; slowly stream beaten eggs into gently simmering broth, stirring to form ribbons, then season.
- Season to taste, portion into one serving and enjoy.
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