Heat a medium saute pan with the olive oil in it, to medium high heat. Add the sweet potato noodles and salt, stirring to coat. Cook on medium heat for about 6-7 minutes, lightly covering in between stirring the noodles. When they have an al dente bite, but are cooked through, they are done.

Remove pan from heat and toss with 1 teaspoon za'atar, and a little more salt to taste if needed. Set aside

For the omelette, whisk the peptides into the water, then whisk this into the eggs, with 1/4 teaspoon salt plus a pinch of pepper, beating the eggs until smooth and you see a few air bubbles. In an 8 inch skillet, melt the butter or olive oil on medium-high heat. When hot, pour in the egg mixture and swirl the pan. Shake the pan to distribute the eggs evenly, then leave for 20 seconds until they begin to bubble.

Using a spatula or fork, draw in the sides of the eggs to the centre while shaking the pan to redistribute the liquid to the edges. The omelette is done when still slightly runny in the middle.

While omelette is still in pan, add sweet potato noodles to one side, drizzle with 1 tablespoon tahini, then fold the other half over the top. Slide out onto plate and top with remaining tahini, basil and more za'atar.