Corn, Egg, Broccoli and Olive Salad

Ingredients

• Corn1 cup (150 g)
• Egg2 medium (100 g)
• Broccoli1 cup (90 g)
• Olives6 count (30 g)
• Vinegar1 tablespoon (10 g)
• Oil1 teaspoon (5 ml)

Instructions

1. 1

   Step 1

   Shell the corn and place in a pot filled with boiling water and a pinch of salt.

2. 2

   Step 2

   In the meantime, cut the broccoli into small florets and wash.

3. 3

   Step 3

   After 8 minutes, add the broccoli. Check if all the vegetables are tender after 3-4 more minutes. Remove and drain.

4. 4

   Step 4

   At the same time, heat the oil in a pan over medium-high heat.

5. 5

   Step 5

   Once heated, crack the eggs and cook over medium heat until the white sets. This will take about 3-4 minutes. Remove.

6. 6

   Step 6

   Season the broccoli with vinegar.

7. 7

   Step 7

   Add to a plate with the corn, olives and eggs. Season with salt and pepper to taste and serve.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Corn, Egg, Broccoli and Olive Salad can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.