Buckwheat porridge with egg and vegetables

Name: Buckwheat porridge with egg and vegetables
Total time: 13 min
Yield: 1 serving
Ingredients: buckwheat: about 50 g dry (about 150 g cooked); eggs: 100 g without shells; vegetables: 120 g

Breakfast 350 kcal Prep time: 13 min Protein 21 · Fat 11 · Carbs 43

Ingredients

buckwheat: about 50 g dry (about 150 g cooked)
eggs: 100 g without shells
vegetables: 120 g

Instructions

Measure the ingredients to the portion indicated.
Cook gently: boil, bake or braise.
Plate it up and don't add oil/sauces beyond the allowance.

Nutrition

350 kcal Protein 21 g Fat 11 g Carbs 43 g

Contains: Eggs

Swaps

You can swap the grain for another. Check the calories for your portion on the package.
If you reduce the grain portion, add vegetables and recalculate the meal calories.
Egg can be swapped for cottage cheese 100-120 g, tofu 120 g or chicken 100 g.
If you have an egg allergy, use tofu or cottage cheese, not egg powder.
Vegetables can be swapped for any non-starchy vegetables at the same weight.

Cook it free in SlimlyMe

Featured in

Low-glycemic

General guidance based on public dietary recommendations, not medical advice. If you are pregnant, breastfeeding, managing a chronic condition or taking medication, discuss changes with a doctor first.