Egg white omelette with turkey, zucchini and thyme

Ingredients

For 1 serving

• Egg whites150 g
• Sliced turkey breast40 g
• Zucchini100 g
• Thymeto taste
• Rye bread40 g
• Extra virgin olive oil4 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: May – September

Method

1. Wash and trim the courgette and slice it into thin rounds, about 3 mm.
2. Heat the oil in a non-stick pan over medium heat, add the courgette, thyme and a pinch of salt and sauté for 4 minutes, until tender and lightly golden; spread it over the base.
3. Meanwhile, beat the egg whites with salt and black pepper, until just frothy.
4. Pour the egg whites over the courgettes, turn the heat to medium-low, cover and cook for 4 minutes, until set on top too. Meanwhile, toast the rye bread.
5. Lay the turkey breast over half the omelette, fold it over with a spatula and serve with the bread.