'Cheesy' Herb Tortilla with Vegetable Scramble

Method

1. Mix almond meal, arrowroot or tapioca flour, yoghurt, water, yeast flakes, herbs and salt in a small bowl until it becomes a well combined smooth batter.
2. Heat oil in a large fry pan over a medium to high heat, you need the pan to be hot or it will soak up the oil. Pour the mixture into the pan to create an even thickness, it should measure around 15-16 cm across.
3. Cook on high for 3-4 minutes or until golden brown and firm enough to flip. Turn and cook further 3-4 minutes or until nicely browned. You want it slightly crispy on the outside but still flexible. Remove to a paper towel covered serving plate to prevent sweating. 
4. Meanwhile whisk the eggs, yoghurt and garlic powder together and season. Chop and prepare all of the vegetables.
5. Add the other 1/4 teaspoon of oil to the pan and add the mushrooms, cook for 1 minute then add the chilli and shallots, cook for 1 more minute then add the tomato and spinach. Cook stirring until spinach is just wilted.
6. Add the egg mixture to the pan and using a spatula, gently scrape the mixture continuously inwards as it cooks letting the raw mixture fill the space.
7. Continue until eggs are almost cooked, they will continue to cook once removed.
8. Serve on top of the tortilla and garnish with fresh herbs. Fold and enjoy!