Egg white bites with peppers and chives

Ingredients

For 1 serving

• Egg whites4
• Bell peppers60 g
• Chives3 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: lactose, eggs

In season: June – September

Method

1. Heat the oven to 180 °C (conventional) and grease three muffin moulds with the extra virgin olive oil.
2. Wash the pepper, remove the stalk, seeds and white membranes and cut it into very small dice, about half a centimetre; wash, dry and snip the chives.
3. In a bowl, beat the egg whites with the grated Parmigiano Reggiano and a pinch of salt until slightly frothy.
4. Stir in the pepper and chives and pour into the moulds, spreading the vegetables evenly.
5. Bake for 15–18 minutes, until puffed, set and golden at the edges.
6. Let them cool for 5 minutes before turning out, so they come away without breaking.