Courgette flower and mozzarella frittata with basmati rice and cherry tomatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites3
• Zucchini flowers60 g
• Light mozzarella60 g
• Basmati rice50 g
• Cherry tomatoes100 g
• Basil5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

In season: May – August

Method

1. Rinse the basmati rice, cook it in boiling salted water for 10–12 minutes, until tender but separate, then drain and rinse under cold water.
2. Meanwhile clean the courgette flowers: remove the inner pistil and the stem, rinse them gently under a trickle of water and pat dry; tear them into rough pieces. Cut the light mozzarella into cubes and leave it to drain.
3. Wash the cherry tomatoes and quarter them; toss them in a bowl with the rice, half the torn basil, half the oil and a pinch of salt.
4. Beat the eggs with the egg whites, the remaining basil, salt and pepper; stir in the courgette flowers and the mozzarella.
5. Heat the remaining oil in a small non-stick pan over medium-low heat, pour in the mixture, cover and cook for 7–8 minutes, until the top is almost set; flip it using the lid and cook another 2 minutes, until golden.
6. Serve the frittata with the rice and cherry tomato salad.