Mediterranean Egg sandwiches with spinach and olives

Ingredients

• 1 Onion
• 10 oz Yukon gold or other waxy potatoes
• 1 tsp Dried oregano
• 4 Pasture-raised organic eggs
• 1/4 cup Greek yogurt
• 1 oz Kalamata olives
• 3 oz Baby spinach or other leafy greens
• 1 Large whole grain naan flatbread
• 3 tbsp Crumbled feta

Instructions

1. Wash and dry all produce.
2. 1. Prep and cook the onion and potatoes
3. - Peel and finely chop enough onion to measure 1 cup (2 cups).
4. - Scrub or peel the potatoes; cut the potatoes in half lengthwise. Cut each half lengthwise into 1/4-inch cubes.
5. In a large frying pan over medium-high heat, warm 1 to 2 tablespoons oil until hot but not smoking. Stir in the onion, season with salt and pepper l, and cook until starting to soften, 1 to 2 minutes. Add the potatoes and oregano and cook, stirring occasionally, until the onion and potatoes are lightly browned and tender, 8 to 10 minutes. Remove from the heat and season to taste with salt and pepper.
6. While the onion and potatoes cook, prepare the eggs.
7. 2. Prep and cook the eggs
8. - Crack the eggs into a medium bowl. Using a fork or whisk, lightly beat until just blended. Stir in the yogurt and season with salt and pepper.
9. - Cut the olives in half.
10. In a large frying pan over medium heat, warm 1 to 2 teaspoons oil until hot but not smoking. Working in batches if needed, add the spinach, season with salt and pepper, and cook, stirring occasionally, until starting to wilt, 2 to 3 minutes. Add the eggs and cook, stirring gently, until starting to set, 1 to 2 minutes. Stir in the olives and cook until the eggs are just set but still moist, 1 to 2 minutes.
11. While the eggs cook, warm the flatbread.
12. 3. Toast the flatbread.
13. On the stovetop directly over a flame, or in a dry medium frying pan over medium heat, warm the flatbread, turning once, until lightly toasted, about 30 seconds per side. Alternatively, toast in a toaster. Cut into quarters.
14. 4. Serve
15. Transfer 1 piece of flatbread to each individual plate, spoon on the eggs, and top with a second piece of flatbread to form a sandwich. Spoon the potatoes onto the plates, sprinkle with the feta, and serve.