Purple Sprouting Broccoli With Sundried Tomatoes, Garlic & Pine Nuts
An Italian inspired veggie feast - purple sprouting broccoli dressed with sun-dried tomatoes, garlic & pine nuts served with a cream cheese & black olive tapenade omelette.
Recipe type: Side, Lunch
Cuisine: Vegetarian, Italian
Serves: 2
  • Broccoli

    • 200g broccoli
    • 1 tbs olive oil
    • 4 sun dried tomatoes (approx 70g)
    • 2 small cloves garlic, sliced thinly
    • 25g pine nuts

  • Omelette (Optional)

    • 4 eggs
    • 2 tbs cream cheese
    • 1 tbs black olive tapenade
  1. Put the oil into a hot pan and add the broccoli
  2. Fry for a few minutes keeping it moving
  3. Add the garlic
  4. After about 30 seconds add the tomatoes and pine nuts
  5. Remove from the heat when the nuts are golden and the broccoli is warm but still crisp

  1. Whisk 4 eggs with a pinch of pepper
  2. Add a little oil or butter to a pan (you can omit this if you have a good non-stick pan)
  3. Add the eggs and stir for the first few seconds then leave to cook
  4. Flip after a minute or so
  5. Once golden on both sides remove from the pan
  6. Spread the cream cheese on one half and the tapenade on the other
  7. Fold the sides toward each other and slice in half to serve
*Nutrition info is for broccoli only. With omelette it is:
Calories: 482 Fat: 40 Saturated fat: 9.6 Carbohydrates: 8.6 Sugar: 5.1 Sodium: 2.0 Fiber: 5.7 Protein: 21
Nutrition Information
Serving size: ½ Calories: 229 Fat: 19.3 Saturated fat: 2.1 Carbohydrates: 5.1 Sugar: 3.7 Sodium: 0.8 Fiber: 5.4 Protein: 6.2
Recipe by Preggie Veggie at http://preggieveggie.com/brocolli-sundried-tomatoes-garlic-pine-nuts/