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COURGETTE, ASPARAGUS AND FETA EGG WHITE FRITTATA

SERVES

2–4

This one’s for gym bunnies. As most of us know, egg whites are absolutely packed with protein and good to eat after a morning workout. However, this frittata is way more exciting. Fresh asparagus, courgette, basil and a good sprinkling of salty, crumbly feta make for a very tasty but healthy breakfast.

INGREDIENTS:

olive oil, for brushing

8 egg whites, beaten

100g feta

1 small courgette, cut into ribbons

3–4 asparagus spears, thinly sliced at an angle

sea salt and freshly ground black pepper

TO SERVE:

fresh basil leaves

extra-virgin olive oil, for drizzling

METHOD:

Preheat the oven to 180°C/160°C fan/Gas mark 4.

Pop the pan over a medium–high heat, lightly brush with olive oil and pour in the egg whites. Season with a good pinch of salt and pepper.

Crumble in half the feta and add the courgette and asparagus. Mix gently and then stick in the oven for 20 minutes until cooked and the top is starting to brown. Allow to stand for a few minutes.

To serve, slide the frittata out of the pan and place on a plate, then top with the rest of the feta, some fresh basil leaves and a drizzle of extra-virgin olive oil.

TIP:

For a more economical approach, look out for cartons of egg whites in your supermarket. You will need about half a carton, as there are usually 15 egg whites in a carton.