Egg white frittata with smoked salmon and zucchini

Ingredients

For 1 serving

• Egg whites150 g
• Smoked salmon40 g
• Zucchini100 g
• Chivesto taste
• Rye bread40 g
• Extra virgin olive oil4 g
• Black pepperto taste

Contains: gluten, eggs, fish,

In season: May – September

Method

1. Wash and trim the courgette and slice it into thin rounds, about 3 mm; cut the smoked salmon into strips.
2. Heat the oil in a non-stick pan over medium heat and sauté the courgette for 4 minutes, until tender and lightly golden; spread it over the base.
3. Meanwhile, beat the egg whites with the chives, snipped with scissors, and a grind of black pepper; no salt needed, the salmon takes care of it.
4. Pour the egg whites over the courgette, turn the heat to medium-low, cover and cook for 4 minutes, until set on top too. Meanwhile, toast the rye bread.
5. Scatter the salmon over the frittata off the heat so it stays tender, and serve with the bread.