Scrambled Eggs With Vegetables And Buckwheat Recipe

Preparation of Buckwheat

Start by rinsing the buckwheat thoroughly under cold water. Bring a pot of water to a boil and add the buckwheat. Reduce the heat to a simmer and cook for about 10-15 minutes, or until tender. Drain any excess water and set aside to cool.

Cooking the Vegetables and Chicken

While the buckwheat is cooking, heat a pan over medium heat and add a splash of cooking oil. Add the diced chicken breast and cook until fully done. Add the chopped bell peppers, broccoli, and tomato to the pan. Cook until the vegetables are just softened, but still retain a slight crunch. Season with salt, pepper, and herbs to taste.

Making the Scrambled Eggs

In a separate pan, crack two large eggs and lightly whisk them with a fork. Heat the pan over medium heat and add a bit of cooking oil. Pour in the eggs and let them sit, undisturbed, for a few moments before gently stirring to create soft, fluffy curds. Combine the scrambled eggs with the previously cooked vegetables and chicken.

Assembly

Serve the scrambled eggs and vegetable mix on a plate with a side of cooked buckwheat. Enjoy a fulfilling meal that's perfectly balanced in nutrients and flavors.