Wholegrain sandwich with egg-white omelette and grilled veg

Ingredients

For 1 serving

• Whole wheat bread2
• Egg whites3
• Eggplant60 g
• Zucchini60 g
• Extra virgin olive oil1 teaspoon
• Basil2 g
• Saltto taste

Contains: gluten, eggs,

In season: June – September

Method

1. Heat a griddle pan over high heat; meanwhile wash and trim the aubergine and courgette and slice them lengthways about half a centimetre thick.
2. Grill the vegetables for 3 minutes per side, until soft with dark char lines, and salt them as soon as they come off the heat.
3. Meanwhile beat the egg whites with a pinch of salt; heat the oil in a non-stick pan over medium-low heat, pour in the whites and cook for 2 minutes per side, until the omelette is white and firm.
4. If you like, toast the wholemeal bread on the griddle for 1 minute per side.
5. Fill the bread with the omelette, grilled vegetables and basil leaves and close the sandwich.