Spicy courgette omelette
1 small courgette (90g), thinly sliced
2 egg whites
1 tbsp skimmed milk
2 tsp finely chopped fresh dill
¼ tsp chilli flakes
1 tsp small fresh dill frond
Lightly spray a small non-stick frying pan with oil; cook courgette over medium heat for 5 mins or until golden, turning halfway through cooking time.
Meanwhile, whisk egg whites, milk, chopped dill and chilli in a small bowl until frothy; season.
Add the egg white mixture to the pan with courgette, swirl to coat base of pan; cook for 2 mins or until just set.
Gently fold omelette in half; turn onto a plate.
Sprinkle with dill fronds.
Serve with a lemon wedge, if you like.