Those are great if you’re looking for something quick, nourishing and a bit different for breakfast or lunch.

Packed with veggies and healthy protein to kick off your day. They taste fabulous with a piece of toasted sourdough with marmite, avocado or tomato. Anything will go nicely really, you can also put it in a sandwich as my 4 year old decided to do! 😉

Serving: feeds 3 (adult and 2 kids; add extra egg for family of 4).

Ingredients

3 eggs

2 large handful of spinach (around 50-60g)

1/2 zucchini, chopped

1/4 red onion, chopped

1/2 tsp apple cider vinegar (ok to skip if you prefer)

handful of coriander

1 tsp of ground flaxseed

handful of cherry tomatoes

coconut oil/ avocado oil

salt, pepper to taste

Method

1. Begin with chopping onion and zucchini. Once ready put it in a heated on a medium heat, add some salt and pepper and stir occasionally.
2. When the onion and zucchini softened a bit, add the spinach, apple cider vinegar and coriander and stir a few times. You want the spinach to just wilt a bit.
3. Crack all eggs into a blender, add the spinach onion mix and flaxseed and blend a few times until well combined.
4. Start frying pancakes on a medium heat, around 1 min on each side. You can add a few chopped cherry tomatoes in the batter too.
5. Serve immediately, solo or with other savory toppings/ sides like avocado, baked beans, cheese, tomatoes or toast.