Healthy Buckwheat Pie With Vegetables, Keto Friendly Dinner
Servings: 5 people
Ingredients
- 3 tbsp olive oil
- 1 small zucchini
- 1 small green bell pepper
- 1 medium carrot
- 1 large red tomato
- 1/2 tsp Finely chopped garlic
- 1 tbsp Finely chopped onion
- 3 tbsp sour cream
- 2 large eggs
- 4.4 oz cottage cheese = 125g
- 10 tbsp buckwheat, uncooked
- 1 tsp salt
- 1/4 tsp black pepper
- 1 tbsp finely chopped parsley
Instructions
- Heat some water in a cooking pot and add buckwheat groats. Simmer for around 5 to 8 minutes. When buckwheat is almost done, take it off the heat and drain it.
- Heat olive oil in a roasting pan. Add onions and garlic. Fry until golden brown and then add vegetables and season with salt and pepper. Saute the vegetables for about 10 minutes, add parsley, stir and set aside.
- Preheat the oven at 200 C (about 400 F). Put buckwheat and cottage cheese to the vegetables and mix. Make a mixture of eggs and sour cream. Add it to the vegetables and buckwheat and mix.
- Put the mixture into the oven and bake for about 30 minutes. Finish with 5 minutes of broiling to get that gratin cheese layer.Serve.
