Egg white omelette with zucchini and ricotta salata, quinoa

Ingredients

For 1 serving

• Egg whites200 g
• Zucchini200 g
• Mint3 g
• Ricotta salata15 g
• Quinoa50 g
• Lemon zest2 g
• Extra virgin olive oil2 teaspoons
• Saltto taste

Contains: lactose, eggs

In season: May – September

Method

1. Rinse the quinoa in a sieve under cold water and cook it in boiling salted water for 15 minutes, until the grains show their white spiral germ; drain it and dress it with the grated lemon zest.
2. Meanwhile wash the courgettes, trim them and grate them on the coarse side of a grater.
3. Heat half the oil in a non-stick pan over medium heat and sauté the courgettes with a pinch of salt for 4 minutes, until wilted and dry; set aside.
4. Beat the egg whites with the chopped mint leaves. Heat the remaining oil in the clean pan over medium heat, pour in the egg whites and cook for 3 minutes, until set and white on top.
5. Spread the courgettes over half the omelette, fold it over, finish with grated ricotta salata and serve with the quinoa.