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Vegetable Breakfast Galette
Galettes are beautiful, but who has the time to prep dough and fire up the oven first thing in the morning? This simple take on galettes is easy to whip up while still looking bright and fresh. Tomatoes and zucchini are both a great source of many nutrients such as Vitamin C, A and K. They are also a source of antioxidants. Whole wheat tortillas provide more fibre than regular ones, which can help you stay satiated longer. The egg on top is the kick of protein, but if you want to make the recipe vegan feel free to omit it or replace it with pan-fried tofu; either way, it will still be a delicious way to start the day!
- Yield: 1 1x
Ingredients
Scale
- 1 whole wheat tortilla
- ¼ cup zucchini
- ½ cup cherry tomatoes
- 1 egg
- A pinch of salt
- ¼ tsp dried basil
- ¼ tsp dried rosemary
Instructions
- Heat some cooking oil in a pan over medium heat. Crack in the egg and cook for about 3 minutes on one side. Flip and cook for another 1 minute. Set aside.
- Dice the zucchini into 1 cm cubes and quarter the cherry tomatoes. Toss into the pan and cook over medium heat for 2 minutes. Add in salt, dried basil and dried rosemary and cook for another 2-3 minutes.
- Place the tortilla on a large plate. Spoon zucchini and tomato filling into the centre, leaving ample room around the edges. Place the egg on top. Fold the 4 sides in, then fold the 4 corners in.
- Enjoy!
Nutrition
- Serving Size: 1
- Calories: 240
- Sugar: 5g
- Sodium: 580mg
- Fat: 10g
- Saturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 185mg
