Servings | Prep Time |
4servings | 10minutes |
Cook Time |
25minutes |
|
|
Cook’s tips: This can be made up to 2 days in advance and stored in the refrigerator until about 15 minutes before serving.’ This could serve two for a more substantial meal.
Variation: For a chickpea and onion eggah, replace the zucchini with 2 x 398 ml cans of chickpeas, drained, omit step 3 and use just 2 tablespoons oil.
Each serving: 10 g protein, 24.5 g fat of which 4.5 g saturates, 5 g carbohydrate, 2 grams fibre, 283 Calories