Herb omelette with Gruyère and black rice sautéed with courgettes

Ingredients

For 1 serving

• Eggs2
• Egg whites3
• Gruyère25 g
• Black rice50 g
• Zucchini150 g
• Chives5 g
• Parsley5 g
• Extra virgin olive oil1 teaspoon
• Saltto taste
• Black pepperto taste

Contains: lactose, eggs

Method

1. Rinse the Venere rice and cook it in plenty of boiling salted water for 35–40 minutes, until tender but still firm to the bite; drain.
2. Meanwhile wash and trim the courgettes and cut them into 1 cm dice. Heat half the oil in a pan over medium-high heat and sauté them for 5–6 minutes, until golden at the edges; add the drained Venere rice, salt and toss for another minute.
3. Finely chop the chives and parsley and grate the Gruyère.
4. Beat the eggs with the egg whites, the herbs, a pinch of salt and a grind of pepper until frothy.
5. Heat the remaining oil in a non-stick pan over medium heat, pour in the eggs and cook for 2–3 minutes, stirring the centre with a spatula for the first few seconds, until the bottom is set and the top still creamy.
6. Scatter the Gruyère over half the omelette, fold it into a half-moon and cook 1 minute, until the cheese melts; serve with the courgette black rice.