Turkish Menemen-Inspired Breakfast Scramble with Herb Flatbread & Yogurt

Ingredients

• 8 whole large eggs, room temperature for fluffier texture
• 3 tbsp unsalted butter, divided: 2 tbsp for eggs, 1 tbsp for flatbread
• 1 large yellow onion, thinly sliced
• 2 medium fresh tomatoes, diced, or 1 cup cherry tomatoes halved
• 3 tbsp fresh dill, finely chopped
• 2 tbsp fresh parsley, finely chopped
• 2 whole garlic cloves, minced
• 4 pieces whole wheat flatbread, store-bought, 6-inch rounds
• 1 cup plain Greek yogurt, full-fat or 2% for creaminess
• 1/2 tsp sea salt, to taste
• 1/4 tsp black pepper, to taste
• 1/2 tsp dried oregano, for flatbread
• 1/2 whole lemon, for juice and zest

Instructions

1. 1

   Heat 2 tbsp butter in a large non-stick skillet over medium heat. Add sliced onions and cook for 6-8 minutes, stirring occasionally, until golden and caramelized. Add minced garlic and cook 1 minute more until fragrant.

2. 2

   Add diced tomatoes to the skillet and cook for 2-3 minutes until they begin to soften and release their juices. Stir in 2 tbsp fresh dill and 1 tbsp fresh parsley. Season lightly with salt and pepper.