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Savory Buckwheat & Mushroom Breakfast Galette
Start your day with a nutritious Savory Buckwheat & Mushroom Galette—packed with fiber, plant protein, and delightful earthy flavors. Perfect for easy, balanced breakfasts!
Transform your breakfast routine with this Savory Buckwheat & Mushroom Galette—a deliciously unique way to start your day with hearty nutrition and flavor. Buckwheat, despite its name, is a gluten-free seed packed with fiber, protein, and a host of essential minerals like magnesium and manganese. Partnered with selenium-rich mushrooms and vitamin-loaded spinach, this breakfast dish is a powerhouse of nutrients, perfect for maintaining energy levels throughout your morning.
This recipe showcases an unexpected combination of ingredients that come together in a crisp and savory galette. The nutty taste of buckwheat complements the umami-rich mushrooms and vibrant spinach, creating a harmonious blend of flavors. Not only is this dish easy to prepare, but it's also vegetarian and can be adapted to suit vegan or gluten-free diets effortlessly. Ideal for busy mornings, this galette promises a satisfying meal that can be made in a single skillet with minimal fuss.
Recipe Overview
🌱 Vegan
🌾 Gluten Free
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
Servings
2
Calories
380 kcal
per serving
Cuisine
Mediterranean
Start your day with a nutritious Savory Buckwheat & Mushroom Galette—packed with fiber, plant protein, and delightful earthy flavors. Perfect for easy, balanced breakfasts!
Ingredients
- • buckwheat flour: 1/2 cup
- • water: 1/2 cup
- • egg: 1 large (or flax egg for vegan)
- • olive oil: 1 tablespoon
- • baby spinach: 1 cup, packed
- • cremini mushrooms: 1 cup, sliced
- • garlic: 1 clove, minced
- • onion powder: 1/2 teaspoon
- • salt: 1/4 teaspoon
- • black pepper: 1/4 teaspoon
- • fresh thyme: 1 teaspoon, chopped
- • nutritional yeast: 2 tablespoons (optional for cheesy flavor)
- • lemon juice: 1 teaspoon
Instructions
- 1 In a medium bowl, whisk together the buckwheat flour, water, egg, and a pinch of salt until smooth. Let the batter rest for 5 minutes to thicken slightly.
- 2 Heat a non-stick skillet over medium heat and add half of the olive oil. Once hot, pour in the buckwheat batter to form a thin pancake, spreading evenly with a spatula. Cook for 2-3 minutes until bubbles appear and the edges begin to set.
- 3 Carefully flip the galette and cook for another 2 minutes until golden brown. Transfer to a plate and cover to keep warm. Repeat with the remaining batter to make a second galette.
- 4 In the same skillet, add the remaining olive oil. Sauté the minced garlic until fragrant, about 30 seconds. Add the sliced mushrooms, onion powder, salt, and pepper. Cook until mushrooms are tender, about 4-5 minutes.
- 5 Stir in the baby spinach and fresh thyme. Cook until the spinach is wilted, about 1-2 minutes. Finish with a splash of lemon juice and stir in nutritional yeast if using.
- 6 Divide the mushroom and spinach mixture between the two galettes, folding them over to create a half-moon shape. Serve immediately, garnished with extra thyme if desired.
Serving Suggestions
- • Serve this delightful galette with a side of fresh fruit salad to add a touch of sweetness and extra nutrients to your breakfast. For a refreshing beverage pairing, consider a freshly brewed green tea or a glass of freshly squeezed orange juice, which complements the galette's earthy flavors beautifully. For a more indulgent option, a dollop of plain Greek yogurt on the side can enhance the meal's protein content and provide a creamy contrast to the crispy galette.
Storage Tips
If you have leftovers, store the cooked galettes separately from the mushroom-spinach filling. Place each in airtight containers in the refrigerator for up to 3 days. Reheat the galettes in a skillet for a few minutes on each side to restore crispness, and warm the filling in the microwave or on the stovetop before assembling.
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