Spaghetti with egg and broccoli
This spaghetti with egg and broccoli recipe is a great-tasting vegetarian dish. It makes the perfect post-gym bite to eat, thanks to its balanced mix of carbs, protein and veggies. This healthy, flavoursome fusion of ingredients is just what you need to replenish your body after a full-on workout.
Ingredients (serves 2)
275g wholewheat spaghetti
1tbsp extra virgin olive oil
1 onion, chopped
1 clove garlic, crushed
15g pine nuts
200g small broccoli florets
3 large British Lion eggs
2tbsp fresh flat leaf parsley chopped
Method
Cook the spaghetti in a large pan of boiling water for seven minutes.
Heat the oil in a medium-size, non-stick frying pan, add the onion and cook for three minutes or until soft. Add the garlic and pine nuts and cook for a further minute or so until the onion and nuts are golden.
Add the broccoli florets to the spaghetti pan, stir and cook for a further three minutes. Drain in a colander and keep warm.
Beat the eggs with the seasoning and add to the frying pan. Cook over a medium heat for a couple of minutes until the eggs are set and scrambled the way you like.
Add the spaghetti to the frying pan along with the parsley and toss together to mix. Serve on warm plates with a little Parmesan (if liked).
Recipe courtesy of eggrecipes.co.uk For more information, please call the British Egg Information Service on 020 7052 8899.
For more…
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