Homemade Meal With Buckwheat Side, Omelette, And Side Salad Recipe

Preparing the Buckwheat

Begin by rinsing the buckwheat under cold water until the water runs clear. In a medium saucepan, bring water to a boil and add the rinsed buckwheat. Reduce the heat to low, cover, and simmer for 20 minutes or until the grains are tender and have absorbed most of the water. Fluff with a fork before serving.

Making the Omelette

In a mixing bowl, whisk together 2 large eggs with a pinch of salt and any other desired seasonings until well combined. Heat a non-stick skillet over medium heat and add the cooking oil. Pour the egg mixture into the skillet, tilting to spread evenly. Cook until the eggs are set and lightly golden underneath, then gently flip over to cook the other side. Slide onto a plate once done.

Preparing the Side Salad

Chop the lettuce, cucumber, and onion into desired sizes. In a serving bowl, combine these with a light dressing or vinaigrette if desired, adding salt and pepper to taste. Toss well to coat the ingredients evenly.