This is hardly culinary rocket science, as these are complete a rip-off of my carrot pancakes. However as I sometimes feel that getting variety into my breakfast options is like an uphill struggle it’s always worth sharing new ideas with the blog world, even if they aren’t that ground breaking, and yes I’m on a one-woman mission to eat eggs in as many different ways as possible.
The Pea Protein is optional in this recipe – I added it because the mixture needed thickening and bulking up, but you could probably add more flax, or use less eggs in the first place. I would usually buy medium eggs but on this occasional used large because that is all my supermarket had that day – helpful…. for medium eggs, use 4 and adapt the flax as necessary.
I made these on Tuesday evening, then ate them for breakfast on Wednesday and Thursday. They still tasted great on Thursday and I’d stored them in the fridge in-between. They would freeze well too.
Ingredients (makes 6, 3 is a breakfast serving)
- 3 large Eggs
- 3 tablespoons of ground flaxseed
- 2 tablespoons of Pea Protein (I’m using Pulsin brand which I bought as a trial and it’s nearly run out!)
- 1 medium courgette, grated
- Dried mixed herbs (any combination will do)
- Salt and Pepper
- Coconut oil to fry.
- Whisk all of the ingredients together by hand (you can use a fork).
- Heat some coconut oil in a large frying pan, ensuring the pan is well covered.
- Dollop 3 large tablespoons into the pan, flipping with a large spatula when the underside is firm (after a few minutes).
- When the other side is cooked remove and start the process again with the rest of the mixture.
- I served mine with half an avocado mashed with a large dollop of Tahini paste (below). I prepared this topping on Wednesday morning and kept in the fridge overnight also (don’t spread on frittas till ready to eat or it they will go soggy!)