CUMIN-SPICED SCRAMBLED EGGS WITH SMOKED SALMON

Serves 4 ● Prep 5 mins ● Cook 10 mins

● Calorie-controlled cooking spray

● 2 banana shallots, finely chopped

● 8 eggs ● 4tbsp skimmed milk

● 2tsp cumin seeds

● 2 garlic cloves, crushed

● 4 x 35g multi-seeded flatbreads

● 160g smoked salmon

● Freshly ground black pepper

● Fresh coriander leaves, to garnish

● Lemon wedges, to serve

Lightly mist a non-stick 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 arrange on plates. Top with the scrambled eggs and smoked salmon. Sprinkle with the remaining shallots and freshly ground black pepper, garnish with coriander and serve with lemon wedges.