Egg white frittata with tuna and zucchini

Ingredients

For 1 serving

• Egg whites150 g
• Canned tuna in water40 g
• Zucchini100 g
• Parsleyto taste
• Whole wheat bread40 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: gluten, eggs, fish,

In season: May – September

Method

1. Wash and trim the courgette, grate it on the coarse side of a grater and squeeze it lightly in your hands. Drain the tuna well and flake it; chop the parsley.
2. Heat the oil in a non-stick pan over medium heat and sauté the courgette for 3 minutes, until wilted and its liquid has evaporated; spread it over the base.
3. Meanwhile, beat the egg whites with the tuna, parsley and a pinch of salt.
4. Pour the egg whites over the courgette, turn the heat to medium-low, cover and cook for 5 minutes, until the top is almost set.
5. Flip the frittata using the lid and cook for 1 more minute, until golden; meanwhile toast the wholemeal bread and serve it alongside.