4 egg whites (approximately 180g)
1 garlic clove, minced
100g courgette
100g carrot
25g onion
1 tbsp milk
1 tsp extra virgin olive oil
1 tbsp water
1 pinch salt
1 pinch fine herbs
Así puedes prepararlo
1. Chop the vegetables into small cubes and place them in the Spanish Omelette, together with the oil. 1 tablespoon of water and a pinch of salt.
2. Close, cook in the microwave for 3 minutes at 800W and mix. Check to see if the vegetables are done and, if not, cook for a few more minutes.
3. In a bowl, beat the egg whites with the milk and add the fine herbs.
4. Add this to the cooked vegetables and distribute uniformly.
5. Cook for approximately 2-2 1/2 minutes in the microwave at 800w, turn over the mould and cook for 1 more minute.
It is possible to avoid using oil, however when being used for the first times, we recommend greasing the mould. In this case we only add a little water to the vegetables as the courgette has a lot of moisture. When cooking drier vegetables, add an extra tablespoon of water. Recipe suitable for athletes, vegetarians. Gluten-free
