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Spinach and Buckwheat Egg Bake

Serves 2

Produce

250 g Baby spinach, leaves
1 Onion, small

Refrigerated

2 Eggs

Pasta & Grains

1/2 cup Buckwheat groats

Baking & Spices

1 very generous grating Nutmeg
1/4 tsp Salt
1 Salt & pepper

Nuts & Seeds

1 Tsbp black chia seeds
30 g Walnuts, toasted

Dairy

1 cup 1% fat cottage cheese, fat
50 g Cheddar cheese, sharp

Liquids

2 cups Water

Other

2 tbsp Amaranth
Bob's Red Mill
Bob's Red Mill • 36 weeks ago

Spinach and Buckwheat Egg Bake made this using quinoa in place of amaranth, frozen spinach, feta in place of cheddar, mace in place of nutmeg and no walnuts. Made the night before up to baking step and then finished in the morning.

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