Zucchini and courgette flower frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Zucchini120 g
• Zucchini flowers5
• Parmigiano Reggiano10 g
• Extra virgin olive oil1 teaspoon
• Bread1
• Saltto taste

Contains: gluten, lactose, eggs,

In season: May – August

Method

1. Wash and trim the courgettes and cut them into thin matchsticks; gently open the courgette flowers, remove the pistil inside and the stem, rinse them quickly and cut into strips.
2. Heat the oil in a non-stick frying pan over medium heat and sauté the courgettes and flowers with a pinch of salt for 3 minutes, until the courgettes are just tender.
3. Meanwhile beat the eggs and egg white with the grated Parmesan.
4. Pour the eggs over the vegetables, lower the heat, cover and cook for 4 minutes, until the top is almost set.
5. Flip the frittata using a plate, cook for 1 more minute until golden underneath too and serve with the bread.