MyNetDiary
Buckwheat Onion Mushroom and Egg Bowl
MyNetDiary

Buckwheat Onion Mushroom and Egg Bowl

  • 10 min Prep
  • 7 min Cooking
  • 1 serving Total
  • 251g Weight
329 cals/
serving

6 ingredients

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1 tablespoon Olive or extra virgin olive oil
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2 tbsp chopped Onions raw
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1/2 cup, pieces or slices Mushrooms white raw
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1/4 cup, chopped Cabbage red raw
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1 large egg Egg whole raw
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3/4 cup Cooked buckwheat groats or kasha without salt

5 steps

  • Add extra virgin olive to a nonstick pan and heat to medium.
  • Add onion, mushroom, and red cabbage to pan and saute until soft, about 4-5 minutes.
  • Make a well in center of vegetables and add egg. Move the egg around the well while it cooks so that it is no longer runny – about 1-2 minutes.
  • Add cooked buckwheat to pan and stir to combine. If the buckwheat is cold, microwave it for about 30 seconds first before adding it to the pan.
  • Serve and enjoy!

Tip:
If you don't have leftover cooked buckwheat, then make according to package directions and freeze any extra amount.