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Savory Buckwheat Breakfast Bowl with Mushrooms (Leftover)

Savory Buckwheat Breakfast Bowl with Mushrooms (Leftover)

Breakfast
Prep Time
15min
Cook Time
30min
Servings
1
Calories
422
Chef's Note

This recipe works wonderfully with leftover cooked buckwheat! If using leftovers, simply skip the buckwheat cooking step and warm 1 cup of cooked buckwheat in the microwave for 1 minute before assembling your bowl. The nutritional yeast adds a cheese-like flavor while keeping the dish lactose-free.

Tags
breakfast
high-protein
mushrooms
buckwheat
eggs
savory
lactose-free
leftover-friendly
nutritious
one-bowl
Ingredients

  • 1/2 cup buckwheat groats

  • 1 cup low-sodium vegetable broth

  • 1 cup mixed mushrooms (cremini, shiitake)

  • 1 large egg

  • 2 large egg whites

  • 1 clove garlic

  • 2 stalks green onions

  • 1 teaspoon fresh thyme

  • 1 teaspoon olive oil

  • 1 tablespoon nutritional yeast

  • 1/2 cup baby spinach

  • 1/4 teaspoon salt

  • 1/8 teaspoon black pepper

Instructions
  • 1

    Rinse 1/2 cup buckwheat groats under cold water until water runs clear.

  • 2

    In a small saucepan, bring 1 cup vegetable broth to a boil. Add the rinsed buckwheat, reduce heat to low, cover and simmer for 15-18 minutes until tender but still slightly chewy.

  • 3

    While buckwheat cooks, slice 1 cup of mixed mushrooms and mince 1 clove of garlic.

  • 4

    Chop 2 green onions, separating white and green parts. Strip 1 teaspoon of fresh thyme leaves from stems.

  • 5

    Heat 1 teaspoon olive oil in a non-stick skillet over medium heat. Add the white parts of green onions and garlic, sauté for 30 seconds until fragrant.

  • 6

    Add the mushrooms and thyme to the skillet. Cook for 5-7 minutes until mushrooms release their moisture and begin to brown.

  • 7

    Push the mushroom mixture to one side of the pan. Whisk together 1 whole egg and 2 egg whites in a small bowl, then pour into the empty side of the pan.

  • 8

    Gently scramble the eggs until just set, about 2 minutes, then mix with the mushrooms.

  • 9

    Add 1/2 cup baby spinach and stir until just wilted, about 30 seconds.

  • 10

    Fluff the cooked buckwheat with a fork and transfer to a serving bowl.

  • 11

    Top the buckwheat with the mushroom and egg mixture.

  • 12

    Sprinkle 1 tablespoon nutritional yeast over the top and garnish with the green parts of the green onions.

  • 13

    Season with 1/4 teaspoon salt and 1/8 teaspoon black pepper to taste.

Nutrition Information (per serving)
422
Calories
26g
Protein
47g
Carbs
14g
Fat
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