Zucchini fritters with green breakfast topping



2 eggs

1/4 cup almond meal

1 zucchini grated

1 tablespoon feta

Himalayan rock salt



Add eggs, almond meal and salt to a bowl. Whisk together with a fork. Grate zucchini and squeeze excess moisture with a paper towel. Add zucchini to the bowl, along with feta. Mix together. Form 4 small patties on a frypan coated with oil spray. Fry until golden and cooked through on both sides.


2 eggs

1 avocado

Bunch of kale and spinach

2 mushrooms

1/2 red capsicum



Cut up kale, spinach, mushrooms and capsicum.

Cook eggs and vegetables on stove top except avocado, until cooked.

Add fritter, avocado, egg and mixed vegetables. Season well.

Serves 2


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