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Buckwheat Baked with Spinach, Home Cheese and Eggs

Buckwheat Baked with Spinach, Home Cheese and Eggs
2 servings

100 of buckwheat

1 tbsp of olive oil

1 small onion

250 g of fresh young spinach

30 g of shelled walnuts

150 g of homemade cheese

50 g of cheddar

10 g of ground nutmeg

2 eggs



1 hour


Additional properties For kids


1. Bring salted water to a boil. Add the buckwheat Cover, reduce heat and simmer for 10-15 minutes, mixing occasionally until the mixture becomes creamy and all the water is absorbed.

2. Meanwhile, heat the olive oil in a non-stick frying plan. Peel and mince the onion, place it in the pan, add 1/4 tsp of salt and pepper, and fry the onion on medium heat for 2 minutes until transparent. Reduce heat, add the spinach and stir fry for 1 minute. Turn off the heat, set aside. Fry the walnuts on a dry pan for 5 minutes, then crush them.

3. Mix chunks of homemade cheese and cheddar in a bowl. Add the nutmeg, the spinach mixture and the fried walnuts. Mix thoroughly.

4. Place the buckwheat in two plates, cover with the cheese mixture, make a small indentation in the center, break in one egg in each plate, add salt.

5. Heat the stove to 190°C and bake the buckwheat for 15-20 minutes until ready. Serve.

Cuisine European cuisine
Dish type Entrees