Egg white frittata with zucchini and mint on rice cakes

Ingredients

For 1 serving

• Egg whites200 g
• Eggs1
• Zucchini120 g
• Mint3 g
• Extra virgin olive oil1 teaspoon
• Rice cakes3
• Saltto taste
• Black pepperto taste

Contains: eggs

In season: May – September

Method

1. Wash the courgettes, trim the ends and slice them into thin rounds about 3 mm thick.
2. Heat the oil in a non-stick pan about 20 cm wide over medium heat and sauté the courgettes for 4 minutes, until soft and lightly golden; salt them lightly.
3. Meanwhile in a bowl beat the egg whites with the whole egg, a pinch of salt, pepper and the torn mint leaves until well combined.
4. Spread the courgettes out evenly, pour the eggs over them, cover and cook over low heat for 6 minutes, until the top is set and no longer glossy.
5. Slide the frittata onto a board, cut it into wedges and serve with the rice cakes.