This versatile dish is perfect for breakfast or brunch and can be customized with your favorite seasonal vegetables.
6 ingredients
1 tablespoon Olive oil
2 tbsp chopped Onions raw
1/2 cup, pieces or slices Mushrooms white raw
1/4 cup, chopped Cabbage red raw
1 large egg Egg whole raw
3/4 cup Buckwheat groats or kasha cooked 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.
Get the App
See the nutrition facts for this recipe in the MyNetDiary app. Download it now!
Enjoy healthy recipes created by our Registered Dietitians!