Cumin-spiced scrambled eggs with smoked salmon
2 whole, banana variety, finely chopped
⅓ cup(s), (80ml)
2 tsp, toasted
2 clove(s), crushed
Wholemeal pita bread
220 g, (Buy 4 x 55g)
160 g, sliced
1 tbs, leaves to serve
1 medium, cut into wedges to serve
1 x 3 second spray(s)
- Lightly spray a large non-stick frying pan with oil and heat over medium heat. Cook 3/4 of the eschalots, stirring, for 3-4 minutes or until softened.
- Meanwhile, whisk eggs and milk in a jug with cumin and garlic. Season with salt and pepper. Pour into pan and cook, stirring, for 3-4 minutes or until softly scrambled. Remove pan from heat.
- Serve flatbreads topped with scrambled eggs and smoked salmon. Garnish with coriander, lemon wedges and remaining eschalots.