½ tbsp vegetable oil
4 slices roasted pepper (from a jar), roughly chopped
3 garlic cloves, peeled and finely chopped
120g baby spinach leaves
1 tbsp butter
8 Purely Organic eggs
2 tsp sumac
2 tsp zaatar
4 tbsp Greek yogurt
120g pitted olives
1. Warm up the oil in a large frying pan over a medium heat. Add the peppers and stir for 2 minutes. Add the garlic and spinach, season with salt and pepper and cook until the spinach is wilted, stirring continuously.
2. In another frying pan, warm up the butter over a medium heat. Add the eggs with the spices and season with salt. Turn the heat down and keep stirring slowly until the eggs are scrambled.
3. Warm up the flatbread in the oven or on a frying pan. Assemble the flatbreads, starting with the peppers and spinach, scrambled eggs, yogurt and finishing with olives, olive oil and more sumac and zaatar.