Egg white and zucchini frittata with mint

Ingredients

For 1 serving

• Zucchini100 g
• Extra virgin olive oil1 teaspoon
• Egg whites3
• Eggs1
• Grana Padano5 g
• Mint2 g
• Saltto taste

Contains: lactose, eggs

In season: June – September

Method

1. Wash the courgette, trim the ends and grate it on the coarse side of the grater; squeeze it lightly with your hands.
2. Heat the extra virgin olive oil in a small non-stick pan, about 20 cm, over a medium heat and sauté the courgette for 3 minutes, stirring, until wilted and its water has evaporated.
3. Meanwhile beat the egg whites and the egg with the grated Grana Padano, finely chopped mint and a pinch of salt.
4. Spread the courgette evenly in the pan, pour over the eggs, turn the heat to low, cover and cook for 5 minutes, until the top is almost set.
5. Flip the omelette using the lid (slide it on, then turn it back into the pan) and cook for 1 more minute, until golden underneath too.