If you make the weekly menu, you can make this recipe to take to work instead of the omelet to eat at home.
- 50gr broccoli florets
- 1/2 leek, top part
- 50gr spinach
- 1 egg
- 40gr dried pasta
- 1 tbs finely chopped parsley
- 1 tbs crème fraîche
- 1 tsp mayonnaise
Serves 1 as part of the Budget Challenge
Wash the leek and cut it into rings.
Bring a pot of water to the boil and boil the pasta according to packet instructions. Add the broccoli florets and leek for the final 3 minutes and add the spinach the last 30 seconds.
Drain the pasta and rinse with cold water. Leave to cool.
Boil the egg: Add the egg to a pan of cold water – the egg should almost be submerged but not fully. Without a lid, bring the water to a rolling boil. Place a lid on top, then turn off the heat and leave for 5-6 minutes. Drain the water and shock the egg under cold water.
Mix the pasta and veggies with the crème craîche, mayo and parsley. Add salt and pepper to taste. Peel the egg and halve it. Place on top of the salad.