Egg white omelette with courgette flowers and ricotta

Ingredients

For 1 serving

• Egg whites150 g
• Zucchini flowers5
• Ricotta50 g
• Basilto taste
• Whole wheat bread40 g
• Extra virgin olive oil4 g
• Saltto taste

Contains: gluten, lactose, eggs,

In season: May – July

Method

1. Prepare the courgette flowers: pull out the pistil inside and the green spikes at the base, rinse them gently, pat dry and cut them into strips.
2. Beat the egg whites with a pinch of salt and a few torn basil leaves, until just frothy.
3. Heat the oil in a non-stick pan over medium heat, pour in the egg whites and scatter the flowers on top; turn the heat to medium-low, cover and cook for 4 minutes, until the whites are set on top too.
4. Meanwhile, toast the wholemeal bread for 2–3 minutes, until golden.
5. Dot the ricotta in spoonfuls over half the omelette, fold it over with a spatula and serve with the bread.