Scrambled Eggs With Buckwheat And Tuna Recipe

Ingredients

- 2 eggs - 1/2 cup cooked buckwheat - 1 can of tuna (in water or olive oil, drained) - Salt and pepper to taste - 1 tablespoon olive oil or butter - Optional: chopped parsley or chives for garnish

Instructions

1. In a bowl, whisk the eggs until they are well beaten. Season with a pinch of salt and pepper. 2. Heat the olive oil or butter in a non-stick skillet over medium heat. 3. Pour the eggs into the skillet and let them sit for a few seconds until they start to set around the edges. 4. Gently stir the eggs with a spatula, lifting and folding them over from the edges to the center. Cook until the eggs are mostly set but still slightly runny. 5. Add the cooked buckwheat to the skillet, folding it gently into the eggs. 6. Add the drained tuna to the skillet and continue to cook for another minute or until everything is heated through and the eggs are fully cooked. 7. Remove from heat and serve immediately. Garnish with chopped parsley or chives if desired.