@melissazino has a suggestion to make your omelets even tastier: zucchini and zucchini flower flans with tomato sauce and a drizzle of basil-flavored extra virgin olive oil. 😉
Zucchini protein flans with Prozis Egg White 👇
Ingredients for 8 flans: - 250 ml Prozis Egg White - 300 g zucchini - 50 g Parmigiano Reggiano - Extra virgin olive oil to taste - Salt and pepper to taste
Wash and clean the zucchini. Cut it into slices and sauté it in a pan with a bit of extra virgin olive oil.
Whisk the egg whites in a bowl with a pinch of salt until stiff.
Add the Parmigiano Reggiano to the previously cooked zucchini and slowly fold in the egg whites.
Use a brush to grease some muffin pans with some extra virgin olive oil.
Fill them three-quarters of the way with the mix and place them in the oven at 170°C for about 20 minutes. Take the flans out of the oven. Allow them to cool down before taking them out of the pans and serve.