Wholemeal sandwich with zucchini and mint frittata

Ingredients

For 1 serving

• Whole wheat bread90 g
• Eggs2
• Zucchini150 g
• Parmigiano Reggiano10 g
• Mint3 g
• Lettuce20 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

In season: June – September

Method

1. Wash the courgettes, trim them and grate them on the coarse side of a grater; squeeze them lightly.
2. Heat half the oil in a non-stick frying pan over medium heat and sauté the courgettes for 4 minutes, until wilted and dry; let them cool slightly.
3. In a bowl beat the eggs with the grated Parmigiano Reggiano, chopped mint and a pinch of salt, then stir in the courgettes.
4. Heat the remaining oil in the same pan over medium-low heat, pour in the mixture and cook covered for 4 minutes, until the edges are set; flip it using a lid and cook for 2 more minutes, until golden and firm.
5. Cut the wholemeal bread in half, add a few washed lettuce leaves and the frittata cut to size and close the sandwich.