buckwheat & eggs breakfast scramble
Hearty, gluten free breakfast scramble.
- Prep Time: 5
- Cook Time: 10
- Total Time: 15
Scale
Ingredients
- ½ cup buckwheat groats, soaked overnight
- 4 pasture raised eggs
- 2 tbsp avocado oil or coconut oil
- ¼ cup yellow onion, chopped
- ¼ cup cilantro, chopped
- Sea salt to taste
Instructions
- Drain and thoroughly rinse buckwheat groats.
- Bring ¼ cup filtered water to a boil.
- Add buckwheat groats, turn burner down to simmer. Stir.
- Cook until water is absorbed and buckwheat is fluffy (~ 3-5 minutes)
- While buckwheat is cooking, beat eggs in a separate bowl.
- Add oil and onions to pan, cook until onions are translucent. Add eggs.
- Add cooked buckwheat and cilantro to pan and cook 1-2 minutes.
- Sprinkle with sea salt and serve.
Notes
- I like to make 2 servings and refrigerate the second serving for the next morning to simply reheat for breakfast.
Nutrition
- Serving Size: 2