Spaghetti Frittata with Broccoli Sprouts
Broccoli Sprouts : They are the super hero having 20-50 times the amount of protective substances of the mature vegetable. It contains beta carotene which converts to vitamin A. It is present along with Vitamin C, Calcium, Magnesium, Folate and Potassium.
Servings: 1 serving
- 250 g Cooked Spaghetti
- 1 pinch Onion (chopped)
- 2 pinch Cloves Garlic (crushed)
- Some Chilli
- 1 pcs Eggs
- 2 tbsp Cream
- 2 tbsp Olive oil
- 400 g Can of tomatoes
- Grated cheese
- 1 tbsp Sugar
- Salt & Pepper
- Cook the spaghetti. Drain and add some olive oil so it doesn't stick together.
- To make the pasta sauce, fry the onion in a large non stick fry pan.
- Add one garlic clove with some chilli. Saute in olive oil.
- Add the can of tomatoes, the vinegar, sugar and salt and pepper to taste.
- Beat the eggs, the cream, salt and pepper in a bowl. Then add Broccoli sprouts.
- Heat olive oil in a large non stick fry pan. Add the garlic.
- Toss in spaghetti then coat with oil and garlic,spread out the spaghettis in a pan.
- Add the egg mixture. Mix and cook until bottom is golden and the frittata is firm.
- Add some grated chees and finish under the grill.
Pork And Sunflower Sprouts
Alfalfa sprouts are rich in calcium plus vitamins A & C, magnesium, potassium and folate.
- 500 gr Pork Mince
- 2 tbsp Lemon Juice
- 2 tbsp Fish Sauce
- 2 tbsp Grated Ginger
- 1 pinch Small Onion
- Chilli Flakes
- Sunflower Sprouts
- Chopped Mint
- In a large pan cook over medium heat pork mince with 2 tbsp water.
- Stir for 6-7 minutes or until cooked
- Mix through lemon juice, fish sauce, grated ginger, onion and chilli flakes to taste.
- Cook for a further 3-4min add sprouts, mint and coriander. Toss slightly.
- Serve on lettuce leaves and add more sunflower sprouts chopped mint and chopped roasted peanuts (optional)