1 tablespoon Olive or extra virgin 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 Cooked buckwheat groats or kasha without salt
- 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!
If you don't have leftover cooked buckwheat, then make according to package directions and freeze any extra amount.