Get a full serving of vegetables at breakfast with these tender vegetable and ricotta cakes. Salting the moist veggies and squeezing out excess liquid ensures the cakes stick together when baked. The cakes can be baked ahead of time and stored in the refrigerator, so you can have a tasty breakfast at your fingertips.
This breakfast is light on calories but should fill you up with protein, fat and fiber, all of which contribute to satiety.
Active time: 15 minutes Total time: 1 hour
Veggie Hashbrown Ricotta Cakes and Eggs Ingredients Directions Preheat the oven to 350°F (177°C). Line a baking sheet with parchment paper, mist with cooking spray, and set aside. While the oven preheats, grate the zucchini, carrot and red bell pepper on the large holes of a box grater. Scoop up the veggies and put them in a fine mesh sieve. Sprinkle with the salt, stir and let the vegetables stand at room temperature for 20 minutes. Put the vegetables in a clean dish towel, twist the ends together, and squeeze as much liquid as you can from the vegetables. Put the vegetables in a large bowl and discard the liquid. Add the almond flour, ricotta, mozzarella, green onions, 1 egg, sun-dried tomatoes, Italian seasoning, garlic and pepper to the bowl and stir thoroughly to combine. Spoon the mixture into a 1/2-cup measure (100g) and turn out onto the prepared baking sheet. Repeat with the remaining mixture to make 6 cakes, pressing them down gently into cakes about 3 1/2 inches (9cm) in diameter. Bake until the cakes are set around the edges, 25–30 minutes. (The cakes can be stored in an air-tight container in the refrigerator for up to five days. Reheat in a non-stick skillet over medium heat until heated through, 4 minutes per side.) Meanwhile, cook the fried eggs. Mist a large non-stick skillet with cooking spray and set over medium-high heat. Break the remaining eggs into the pan and cook until the whites are set and the yolks are still liquid. Put 1 egg on each vegetable cake and serve immediately. Serves: 4 | Serving Size: 1 vegetable cake + 1 egg Nutrition (per serving): Calories: 188; Total Fat: 13g; Saturated Fat: 3g; Monounsaturated Fat: 0g; Cholesterol: 222mg; Sodium: 313mg; Carbohydrate: 6g; Dietary Fiber: 2g; Sugar: 3g; Protein: 12g
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