Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Wild Mushroom & Thyme Breakfast Polenta Cakes
wild mushroom & thyme take on breakfast polenta cakes, with polenta, mushrooms, spinach and thyme.
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Get My Personalized Plan- Preparation time
- 25 min
- Calories
- 239 kcal
- Protein
- 10.4 g
- Carbohydrates
- 34.7 g
- Fat
- 8.4 g
- Fiber
- 6 g
Ingredients
- 160 g polenta
- 115 g mushrooms
- 115 g spinach
- 5 g thyme
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the polenta and spinach as needed.
- Pan-sear cooked polenta rounds until golden; sauté the vegetables; assemble with the toppings.
- Combine the polenta with mushrooms and spinach; season with thyme and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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