3x15LunchFry15 min
Fried Buckwheat with Pumpkin and Mozzarella
A warm lunch with buckwheat, pumpkin, and mozzarella, quickly cooked in a skillet and suited for a lighter meal plan.
3 main products
Boiled buckwheat - 180 gPumpkin - 160 gMozzarella - 60 g
Allowed extras
salt, black pepper, 1 tsp oil
319 kcalP: 13F: 9C: 44
Cooking
- 1Peel the pumpkin and remove the seeds, then cut it into small cubes so it cooks quickly.
- 2Heat a skillet with oil over medium heat. Add the pumpkin and fry for 6–8 minutes, stirring, until it becomes soft and lightly golden.
- 3Add the boiled buckwheat, season with salt and black pepper to taste, and stir well. Warm for another 2–3 minutes.
- 4Cut or tear the mozzarella into pieces and place it on top of the hot buckwheat and pumpkin.
- 5Cover the skillet with a lid for 1 minute so the cheese softens slightly. Serve right away.
Menu type
Low calorie