Egg white omelette with zucchini and ham and multigrain bread

Ingredients

For 1 serving

• Egg whites4
• Eggs1
• Zucchini150 g
• Cooked ham40 g
• Chives3 g
• Multigrain bread60 g
• Tomatoes120 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten, eggs,

In season: May – September

Method

1. Wash and trim the courgettes and coarsely grate them. Heat half the oil in a non-stick frying pan over medium-high heat and sauté them for 4 minutes, until dry and lightly golden; salt them and set aside.
2. In a bowl beat the egg whites and the egg with snipped chives, salt and pepper.
3. In the same pan, wiped clean, heat the remaining oil over medium heat, pour in the eggs and cook for 3 minutes without stirring, until the base is set and the top almost dry.
4. Spread the courgettes and cooked ham over half the omelette, fold it into a half-moon and leave it on the heat for another 30 seconds, until the filling is hot.
5. Wash and slice the tomatoes and serve them with the omelette and the multigrain bread.