Egg & Sautéed Kale Breakfast Stuffed Sweet Potatoes
egg & sautéed kale take on breakfast stuffed sweet potatoes, with sweet potato, egg, kale and paprika.
Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
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- 25 min
- Calories
- 495 kcal
- Protein
- 24.6 g
- Carbohydrates
- 46.5 g
- Fat
- 23.8 g
- Fiber
- 9.3 g
Ingredients
- 65 g chickpea flour
- 200 g zucchini
- 55 g feta
- 5 g dill
- 7 g olive oil
- 90 g water
Instructions
- Gather and measure all ingredients. Wash and prepare the chickpea flour and feta as needed.
- Whisk chickpea flour with water; pan-cook as a pancake; add prepared vegetables and garnish.
- Combine the chickpea flour with zucchini and feta; season with dill and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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