Cumin-spiced scrambled eggs with smoked salmon
Calorie controlled cooking spray
2 medium, banana shallots, finely chopped
Egg, whole, raw
8 medium, raw
2 teaspoons, level
2 clove(s), crushed
1 teaspoons, to serve
- Lightly mist a large nonstick frying pan with cooking spray and set over a medium heat. Add most of the shallots and cook for 3-4 minutes until softened but not coloured.
- Meanwhile, whisk the eggs and milk in a jug with the cumin and garlic. Pour into the frying pan and cook, stirring, for 3-4 minutes until softly scrambled. Remove the pan from the heat.
- Toast the flatbreads and divide between plates. Top with the scrambled eggs and smoked salmon. Serve garnished with the coriander and lemon wedges, the remaining shallots and a sprinkling of freshly ground black pepper.