Crustless egg-white vegetable quiche

Ingredients

For 1 serving

• Egg whites4
• Eggs1
• Zucchini80 g
• Bell peppers60 g
• Onion30 g
• Low-fat cottage cheese50 g
• Extra virgin olive oil1 teaspoon
• Multigrain bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Preheat a conventional oven to 180 °C and grease a small baking dish with a little of the oil.
2. Wash and trim the courgette, remove the seeds and membranes from the pepper, peel the onion and cut everything into small dice, about half a centimetre.
3. Heat the rest of the oil in a frying pan over medium heat and sauté the vegetables with a pinch of salt for 5 minutes, until just tender.
4. In a bowl mix the egg whites, egg, cottage cheese, pepper and vegetables, pour into the dish and level.
5. Bake for 22 minutes, until puffed, golden and firm in the centre; let it settle for 2 minutes and serve with the multigrain bread.