Zucchini and mint frittata with wholemeal bread and tomatoes

Ingredients

For 1 serving

• Eggs2
• Egg whites2
• Zucchini200 g
• Mint3 g
• Parmigiano Reggiano10 g
• Whole wheat bread60 g
• Tomatoes150 g
• Extra virgin olive oil10 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Wash and trim the courgettes and cut them into thin rounds, about 3 mm.
2. Heat half the oil in a non-stick frying pan of about 20 cm over medium heat and cook the courgettes for 6 minutes, stirring, until soft and lightly golden; salt them lightly.
3. Meanwhile, in a bowl, beat the eggs and egg whites with the grated Parmigiano Reggiano, torn mint, salt and pepper until evenly mixed.
4. Pour the eggs over the courgettes, lower the heat, cover and cook for 6 minutes, until the edges are set and the centre almost firm. Flip the frittata using a plate, slide it back into the pan and cook for another 2 minutes, until golden underneath too.
5. Wash and slice the tomatoes and dress them with the remaining oil and a pinch of salt. Serve the frittata in wedges with the tomatoes and the wholemeal bread.