NUTRITION

SERVINGS

INGREDIENTS

1 cup shredded zucchini

0.5 cup non-fat Greek yogurt

0.5 cup liquid egg whites

2 tbsp almond flour

1 tbsp coconut flour

1 tsp baking powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh dill

1 tsp extra virgin olive oil

2 large eggs

1 oz crumbled feta cheese

1 tsp apple cider vinegar

PREPARATION

• 1

  Grate the zucchini and place it in a clean kitchen towel; squeeze firmly over the sink to remove as much excess moisture as possible.

• 2

  In a medium-sized mixing bowl, whisk together the Greek yogurt, liquid egg whites, almond flour, coconut flour, baking powder, sea salt, black pepper, and chopped fresh dill.

• 3

  Fold the squeezed zucchini into the batter until evenly distributed.

• 4

  Preheat your waffle iron to a medium-high setting and lightly brush the plates with the extra virgin olive oil.

• 5

  Pour the batter into the center of the waffle iron and cook for 5-7 minutes, or until the steam stops and the exterior is golden brown and crispy.

• 6

  While the waffles are cooking, bring a small saucepan of water to a very gentle simmer and stir in the apple cider vinegar.

• 7

  Carefully crack the large eggs into the simmering water and poach for approximately 3 minutes until the whites are fully set but the yolks remain soft.

• 8

  Remove the crispy waffles from the iron and place them on a plate; top with the poached eggs and a final sprinkle of crumbled feta cheese.