This one is very nice if you like to “pimp up” a little your simple omelette and give it a nice variation. Also a good one when just an egg is just not enough and you feel like having some carbs with it as well but you don’t eat bread (gluten). I love buckwheat in any shape and form 😉
Because of my Hashimoto’s diet I just don’t feel good after eating grains but buckwheat is the only one that really works for me. It also give me lots of energy and keep me full for longer. It’s the best type of carb because it’s still very high in protein, has no sugar and it’s gluten free!
Together with the egg, veggies and avocado makes just a perfect breakfast or even lunch and most of all it’s so simple to make! So give it a try 😉
– Buckwheat wrap:
– 2 spoons buckwheat flower
– 60 ml water
– ½ teaspoon of Italian herb mix
– 1 teaspoon ground linseeds
– a little olive oil
Mix the buckwheat flower with the water, herbs and linseeds. With the kitchen brush, grease a cooking pan with the olive oil. Heat up the pan and cook the buckwheat tortilla.
For the filling:
– 2 eggs
– ¼ avocado
– ½ tomato
– fresh coriander
– fresh chives
– salt and pepper
– coconut oil
In a bowl beat 1 whole egg + 1 egg white and add salt and pepper. In the cooking pan heat up a little coconut oil, pour the egg mix in it and make it into an omelette. When ready, place the omelette in the buckwheat tortilla. Cut the avocado, tomato, chives and coriander and place it in to the tortilla, fold it in half. Done!
For more Healthy & Simple recipes check out my recipe book: