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Rosemary and fennel pumpkin rosti with fried eggs
Mains

Rosemary and fennel pumpkin rosti with fried eggs

This low calorie rosemary and fennel pumpkin rosti with fried eggs recipe is diary and gluten free, a super healthy breakfast, brunch or lunch.
Serves: 4
Time to make: 35 mins
( Hands-on time: 20 mins )
Total cost: $ 14.60 / $ 3.65 per serve

(at time of publication)


Variations

Make it vegan: Omit fried eggs and use egg replacer in the batter.

Make it low FODMAP: Use 2 cups grated buttercup pumpkin and 3 cups grated carrot. Use 1/2 avocado.

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  • 1 People Rated This Recipe

  • Average Rating

  • (5 / 5)
Photographer: Mark O'Meara

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