Let's cook.
In a medium bowl, whisk together the 4 large eggs, 1/4 cup plain Greek yogurt, 1 tablespoon chopped fresh dill, 1/4 teaspoon salt, and 1/8 teaspoon black pepper until well combined.
Heat 1 tablespoon olive oil in a non-stick skillet over medium heat.
Pour the egg mixture into the hot skillet. Let it cook undisturbed for about 30 seconds until the edges begin to set.
Using a spatula, gently push the cooked egg from the edges towards the center, tilting the pan to allow uncooked egg to flow underneath. Continue this process for 2-3 minutes, or until the eggs are mostly set but still slightly moist.
Stir in the 1/4 cup chopped Kalamata olives and cook for another 1 minute, or until the eggs are cooked to your desired consistency.
Remove from heat and serve immediately, garnished with an additional sprinkle of fresh dill if desired.
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