Carrot and Zucchini Omelette

Here are the ingredients you'll need for this recipe

• 2 zucchinis
• 2 large carrots
• 1 garlic clove
• 5 egg whites
• 2 whole eggs
• 1 tbsp smooth 0% fat quark or whipped fresh cheese (optional)
• Ground black pepper
• Low-sodium salt

Method

1. 1Wash the zucchinis and carrots thoroughly.
2. 2Using the coarse side of a box grater, grate the vegetables and set them aside.
3. 3Peel and finely mince the garlic clove.
4. 4In a good non-stick frying pan, gently sauté the grated zucchini and carrots.
5. 5Toss in the garlic and season to taste with ground pepper and low-sodium salt.
6. 6Once the vegetables have released all their moisture, the liquid has evaporated, and they are tender, transfer them to a plate.
7. 7In a bowl, blend or whisk together the egg whites, whole eggs, and the spoonful of quark until frothy.
8. 8Return the same frying pan to low heat with a tiny drop of olive oil, spreading it with kitchen paper to lightly grease the surface and remove any excess.
9. 9Add the sautéed vegetables back in, pour the beaten egg mixture over the top, and cook gently over low heat (I like to cover the pan with a lid so it cooks through evenly).
10. 10When the bottom is set, use the lid or a flat plate to flip the omelette and finish cooking the other side.
11. 11Let it cool down slightly before serving.
12. 12Done! Our carrot and zucchini omelette is ready to dig into.