Savory Buckwheat Breakfast Scramble

Ingredients

• 5 pieces Eggs
• 150 g Roasted buckwheat
• 1 piece Onion
• 1 piece Carrot
• 30 g Butter
• 1 tsp Black pepper
• 1 tbsp Dill(optional)
• 1 tsp Salt

Instructions

1. 1

   Cook the buckwheat in salted water for 10 minutes, drain and set aside.

2. 2

   Dice the onion and grate the carrot.

3. 3

   Melt butter in a skillet and sauté onion and carrot until soft, about 5 minutes.

4. 4

   Whisk the eggs with salt and black pepper.

5. 5

   Add the cooked buckwheat to the skillet, then pour in the eggs.

6. 6

   Stir gently over medium heat until the eggs are just set.

7. 7

   Sprinkle with dill and serve warm.