Carrot, cumin and coriander frittata

Ingredients

For 1 serving

• Eggs2
• Egg whites1
• Carrots100 g
• Cumin1 pinch
• Cilantro3 g
• Extra virgin olive oil1 teaspoon
• Whole wheat pita1
• Saltto taste

Contains: gluten, eggs,

Method

1. Peel and trim the carrots and grate them on the coarse side of a box grater; chop the fresh coriander.
2. Heat the oil in a non-stick frying pan over medium heat, add the cumin and, after a few seconds when fragrant, the carrots; cook for 5 minutes, stirring, until soft.
3. Meanwhile beat the eggs and egg white with a pinch of salt and the coriander.
4. Pour the eggs over the carrots, lower the heat, cover and cook for 5 minutes, until the top is almost set; flip the frittata using a plate and cook for 1 more minute.
5. Warm the wholemeal pitta in a pan or toaster for 1 minute and serve with the frittata.