Buckwheat and vegetable casserole

Name: Buckwheat and vegetable casserole
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 2
Ingredients: 60 g buckwheat groats; 60 g onion; 60 g carrot; 60 g hard cheese; 10 g olive oil; to taste herbs; 2 pcs chicken eggs; 100 g milk; to taste salt; to taste ground black pepper

Casserole made of buckwheat, onions, carrots, cheese, eggs, and milk, baked in the oven.

Total: 40 min
Servings: 2
Difficulty: Medium

Open in lopu

Nutrition

per serving

kcal: 278
Protein: 16 g
Fat: 14 g
Carbs: 23 g

Ingredients

for 2 servings

buckwheat groats60 g
onion60 g
carrot60 g
hard cheese60 g
olive oil10 g
herbsto taste
chicken eggs2 pcs
milk100 g
saltto taste
ground black pepperto taste

Method

7 steps

Rinse the buckwheat groats and soak for an hour in hot water, or boil until half-cooked. Drain excess water.
Finely chop the onion and grate the carrot. Sauté the onion and carrot in olive oil until soft.
Grate the hard cheese.
Beat the eggs with milk, adding salt and pepper to taste.
In a baking dish, layer half of the buckwheat, the sautéed vegetables, and the remaining buckwheat.
Pour the egg and milk mixture over the top. Sprinkle with grated cheese and herbs.
Bake in an oven preheated to 180 °C for 25 minutes.