Buckwheat porridge with egg and vegetables

Ingredients

• cooked buckwheat: 3/4 cup, about 150 g
• eggs: 2 pcs, about 50 g each
• vegetables: 1 large plate, about 120 g

Instructions

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

Nutrition

Contains: Eggs

Swaps

• The grain can be swapped for buckwheat, brown rice, bulgur or quinoa, cooked, 150-170 g.
• If you're cutting carbs, replace half the grain with vegetables 150-200 g.
• 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.

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