Breakfast buckwheat recipe

A warming, GUT-loving recipe for you to try at home! This breakfast contains 10 plant varieties, is low in saturated fat, sugar and salt. It is also a source of protein, vitamin D and vitamin B12.

Serves: 1


  1. Buckwheat, raw 30g
  2. Red capsicum 30g
  3. Yellow capsicum 30g
  4. Courgette 40g
  5. Button mushrooms 50g
  6. White onion 30g
  7. Eggs 2
  8. Olive oil 6g (1/2 tbsp)
  9. Fresh dill 2g
  10. Salt and pepper to taste (0.5g each)


  1. Bring water to boil.
  2. Add the buckwheat and simmer until soft.
  3. While the buckwheat is boiling, chop the red and yellow pepper, courgette and button mushrooms. 
  4. Heat a pan to medium heat and add olive oil.
  5. Add the onion and mushrooms to the pan and sautée for 3-5min.
  6. Add the red and yellow peppers and courgette to the pan and sautée for another couple of minutes until soft.
  7. Once the buckwheat is boiled, drain it and add to the pan.
  8. Add the eggs to the pan and mix all ingredients together until the eggs are cooked-through.
  9. Season with fresh or dried dill, pinch of salt and pepper to taste.

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