1 c. onion, chopped
4 tbsp. butter
1 egg, slightly beaten
1 c. kasha (roasted buckwheat kernels)
2 c. water
1/2 tsp. salt
1 c. cottage cheese
1 c. frozen corn (I use an entire 10 oz. pkg.)
1 c. shredded Cheddar cheese
2 tomatoes, cut in wedges

Saute onion in butter in skillet with a heat-proof handle, about 10 minutes.

Stir egg into kasha in a small bowl; add to onion, stirring constantly until each grain separates. Stir in water and salt (I use a chicken bouillon cube instead of salt for added flavor.) Bring to boiling. Lower heat; cover and cook for 5 minutes. Remove from heat.

Mix in cottage cheese and corn. Sprinkle with Cheddar cheese.