Zucchini & Dill Breakfast Chickpea Pancakes
zucchini & dill take on breakfast chickpea pancakes, with chickpea flour, zucchini, feta and dill.
Zucchini & Mozzarella Skillet Breakfast Flatbreads
zucchini & mozzarella take on skillet breakfast flatbreads, with whole-wheat flatbread, mozzarella, zucchini and basil.
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- 25 min
- Calories
- 478 kcal
- Protein
- 23.6 g
- Carbohydrates
- 44.5 g
- Fat
- 24.3 g
- Fiber
- 6.6 g
Ingredients
- 75 g whole-wheat flatbread
- 65 g mozzarella
- 200 g zucchini
- 5 g basil
- 7 g olive oil
Instructions
- Gather and measure all ingredients. Wash and prepare the whole-wheat flatbread and zucchini as needed.
- Warm the flatbread until lightly crisp; cook the toppings; finish together in the skillet.
- Combine the whole-wheat flatbread with mozzarella and zucchini; season with basil and adjust to taste.
- Divide into one serving. Serve at the appropriate temperature; refrigerate any leftovers promptly.
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