Finely chop the dill, fennel, parsley and spring onions.

Blanch the broad beans. Whisk the egg whites until soft peaks form and then fold in the egg yolks.

Set aside some of the chopped herbs, then fold the rest into the egg mixture, along with the grated baby marrow. Season to taste.

Heat the olive oil in a pan over a medium heat. Pour the mixture into the pan and cook briefly.

Place the pan with the egg mixture under a hot grill until the top turns slightly golden in colour.

Spoon over the cottage cheese, scatter with the remaining herbs and serve with the broad beans on the side.

Per serving: 1131.3 kJ, 21.8 g protein, 14.3 g fat, 11.6 g carbs