Egg-white omelette with zucchini and mint

Ingredients

For 1 serving

• Egg whites4
• Zucchini150 g
• Mint3 g
• Part-skim ricotta40 g
• Extra virgin olive oil1 teaspoon
• Whole wheat bread1
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Wash the courgettes, trim the ends and grate them on the coarse side of a box grater; squeeze them lightly in your hands.
2. Heat the oil in a non-stick frying pan over medium heat and sauté the courgettes with a pinch of salt for 4 minutes, until wilted and the water has evaporated.
3. Meanwhile beat the egg whites with the pepper and the mint leaves, torn by hand.
4. Lower the heat, pour the egg whites over the courgettes, cover and cook for 4 minutes, until the whites are opaque and set.
5. Dot the light ricotta in spoonfuls over one half, fold into a half-moon and serve with the wholemeal bread.