Middle Eastern Spiced Yogurt and Herb Scramble

In a medium bowl, whisk together the eggs, plain yogurt, chopped parsley, chopped mint, ground cumin, paprika, salt, and black pepper until well combined.

Heat the olive oil in a non-stick skillet over medium-low heat.

Pour the egg mixture into the hot skillet.

Allow the eggs to set slightly around the edges for about 1 minute without stirring.

Gently push the cooked egg from the edges towards the center with a spatula, tilting the pan to allow uncooked egg to flow underneath.

Continue cooking and gently folding for 3-5 minutes, or until the eggs are set but still moist and creamy.

Serve immediately with warm pita bread or toast.