Toast with Zucchini Pancake

Zucchini pancakes work wonderfully in a whole grain toast sandwich. A fresh and healthy snack to start the day.

Details

  • Preparation Time: 10 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 250 g Small pumpkins

  • 2 piece Leek

  • 5 spoon Oil, olive

  • 8 pieces Egg, fresh

  • 1 pinch Salt, table

  • 1 pinch Spices, pepper, black

  • 4 pieces Endive salad, fresh

  • 8 slice Bread, whole grain

Steps

  1. Thoroughly wash and clean the leek, then finely chop it including the green part. Peel the zucchini and cut it into small pieces. Place a pan on the stove and heat three tablespoons of olive oil. Add the leek and zucchini and sauté them over moderate heat for 5 minutes.

  2. Meanwhile, crack the eggs into a bowl, whisk them well, and season with salt and pepper to taste. Pour the mixture into the pan over the sautéed vegetables. Wait for 7 minutes until the pancake sets, then flip it and cook for another 3 minutes. Place the zucchini pancake on a plate, cut it into quarters, and let it cool.

  3. Thoroughly wash the lettuce leaves. Drizzle the whole grain toasts with two tablespoons of olive oil. Place the zucchini pancake on the toasts and top with lettuce leaves. Cover with another toast and serve the fresh snacks on plates.

Nutrition Information (Per 100g)

  • Calories: 86.71 kcal
  • Fat: 5.25 g
    • Saturated Fat: 1.16 g
  • Carbohydrates: 4.36 g
    • Sugars: 0.63 g
  • Protein: 4.31 g
  • Fiber: 1.31 g

Advice

If desired, you can add sliced tomato and a few fresh basil leaves to the snack. You can also toast the bread in a pan or toaster.