1.Lightly spray a small non-stick frying pan with oil; cook zucchini over medium heat for 5 minutes or until golden, turning halfway through cooking time.
2.Meanwhile, whisk egg whites, milk, dill and chilli in a small bowl until frothy; season. Add the egg whites to the pan with zucchini, swirl to coat base of pan; cook for 2 minutes 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.
This is also nice as a simple lunch, just serve with a green salad.Note