Zucchini and mint frittata with wholemeal bread

Ingredients

For 1 serving

• Eggs2
• Egg whites100 g
• Zucchini200 g
• Mint3 g
• Parmigiano Reggiano10 g
• Extra virgin olive oil2 teaspoons
• Whole wheat bread50 g
• Saltto taste
• Black pepperto taste

Contains: gluten, lactose, eggs,

In season: May – September

Method

1. Wash the courgettes, trim them and slice them into thin rounds, about 3 mm.
2. Heat the oil in a non-stick frying pan of about 20 cm over medium heat and sauté the courgettes with a pinch of salt for 6 minutes, until soft and lightly golden.
3. Meanwhile beat the eggs and egg whites with a fork together with the grated Parmigiano Reggiano, the mint leaves torn by hand and a grind of black pepper.
4. Pour the eggs over the courgettes, spread them evenly, cover and cook over low heat for 6–7 minutes, until the edges are set and the centre is almost firm.
5. Flip the frittata with the help of a plate, slide it back into the pan and cook for 2 more minutes, until golden underneath too; serve in wedges with the wholemeal bread.