Parsley root frittata with tomato and avocado salad

Ingredients for 2 servings:

• 1 avocado(s)
• 500 g tomatoes
• ½ lemon(s), juice
• 1 tbsp olive oil
• chili flakes
• salt and pepper
• 500 g parsley root(s)
• 4 egg whites
• 30 g sunflower seeds

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 35 minutes

Delicious low-carb lunch

For the salad: Halve the avocado lengthwise along the pit, twist open, and remove the stone. Carefully scoop out the flesh with a spoon and cut into small pieces. Cut the tomatoes into slightly larger pieces. Mix a dressing from olive oil, the juice of half a lemon, salt, pepper, and chili flakes and drizzle over the salad. For the frittata: Roast the sunflower seeds in a dry pan until golden yellow and fragrant, then set aside. Peel the parsley roots, trim the ends, and cut into even, not too large cubes. Sauté the cubes in a little olive oil in a large, ovenproof pan for about 10 minutes, stirring frequently, until soft but still slightly bite-like. Season with salt and pepper and fold in the sunflower seeds. Then briefly whisk the egg whites, spread evenly over the vegetables, and let them set over low heat for about 5 minutes. You can then either turn the frittata over (it’s difficult, as it tends to break), or simply place the pan under the grill in the oven again (grill function – 250 °C) until the top is nicely browned (depending on the oven, about 5 minutes).