Courgette and mint omelette with pecorino

Ingredients

For 1 serving

• Eggs2
• Egg whites60 g
• Zucchini100 g
• Pecorino10 g
• Mint3 g
• Extra virgin olive oil1 teaspoon
• Puffed corn cakes1
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

Method

1. Wash the courgette, trim the ends and coarsely grate it; squeeze it lightly with your hands.
2. Heat the oil in a small pan over medium heat and cook the courgette for 3 minutes, until soft and dry.
3. Meanwhile beat the eggs with the egg whites, grated pecorino, torn mint leaves, a pinch of salt and black pepper.
4. Pour the eggs over the courgette, cover and cook over low heat for 3–4 minutes, until the top is set; flip it using the lid and cook for 1 more minute, until golden.
5. Serve the omelette warm with the corn cake.