Wholewheat wrap with zucchini frittata and stracchino

Ingredients

For 1 serving

• Whole wheat tortillas1
• Eggs1
• Egg whites1
• Zucchini80 g
• Stracchino25 g
• Extra virgin olive oil1 teaspoon
• Saltto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Wash and trim the courgette and grate it coarsely; beat the egg with the egg white and a pinch of salt.
2. Heat the oil in a non-stick pan over medium heat and sauté the courgette for 3 minutes with a pinch of salt, until wilted and its water has gone; spread it over the base.
3. Pour the beaten eggs on top, tilt the pan to spread them thinly and cook over medium-low heat for 2 minutes, until the edges come away; flip the omelette using a plate and cook for 1 more minute.
4. Remove the omelette and warm the wholemeal tortilla in the same pan for 30 seconds per side, until soft.
5. Spread the stracchino over the warm tortilla, lay the omelette on top and roll up tightly: the heat will turn the stracchino creamy.