Who’s up for a Savory Breakfast?!
I sure am! And if you, too, are looking for something veggie-licious, high in protein and breakfast-worthy; you’ve come to the right place. Because breakfast doesn’t have to be sweet, overly starchy and it certainly can be more than just a muffin or quick bowl of cereal. This month’s Recipe Redux challenge was to create a SAVORY BREAKFAST. And to me, this calls for a Brunch.
It’s a Brunch-Worthy Spread!
When I originally thought up this dish, I thought of salad. Why? Because I included salad in practically every lunch or dinner; and both those meals are often (but not always) SAVORY. So keeping in mind the savory and holding onto my need to serve up with or over a bed of leafy greens, I gathered the ingredients I’d use in a salad. And I came up with not one, not two salads, but ostensibly THREE salads!! Although the third is in the form of a fluffy, light griddle cake (aka my Zucchini Soufflé). And the result you’ll see became a brunch-worthy spread. This is definitely something I would enjoy, be it a morning repast or evening meal (or somewhere in between).
Armed with plenty of Zucchini, I decided to do something veggilicious with salad-worthy ingredients. So instead of an egg salad with chopped zucchini, I blended the zucchini and egg to start a batter for griddle cakes. They came out so creamy, light and fluffy – very much like a soufflé.
Serving it up was fun! I had lots Spring greens and a bowlful of grape tomatoes I needed to use while they were still fresh. And thought the sweet little grapes I picked from my friend’s garden would be a nice addition to the spread. Honestly these soufflé-like pancakes go well with my spread: a side of grapes, a seasoned cucumber salad* and plated up with a bed of greens and chopped tomatoes. But you could take this brunch-worthy zucchini soufflé and serve it up with whatever you’d like. I think it would be great with soft-ripe figs and ricotta for a more sweet-savory appeal! 🙂
My Breakfast Soufflé All Dressed Up!
For a fun twist and some added fiber, healthy fat and some good old calcium, I garnished the zucchini soufflé griddle cakes with seasoned black beans, avocado and a small dollup of whole milk ricotta. It was delish!
- 2 cups grated zucchini
- 3 eggs
- ¼ cup parmesan, grated
- ¼ cup white cheddar cheese, grated
- ¼ tsp nutmeg spice
- ⅛ tsp salt
- 1 scoop whey protein powder, unflavored
- In a food processor, process zucchini until nearly pureed.
- Add eggs, cheese, nutmeg, salt and protein powder and blend until creamy - batter will be thin thus preparation will be similar to working up an omelet.
- Heat non-stick skillet on medium with 1 tsp olive oil and scoop ¼ cup batter for each zucchini pancake (souffle); 1 to 2 at a time.
- Carefully watch edges and use spatula to fold in eggy mixture into round shape and gently use spatula when eggy pancake is ready to be flipped.
- Each cake should be golden brown on each side.